Thai Green Curry Quinoa

Dear friend,

I must say, this recipe is a bit of a catch with my vegan friends – shout out Holly and Liv (the only vegans I know). I came up with it a few years back when I was on The Daniel Fast. I was surprised at how good it was and so have been eating it ever since. I tend to add spinach to it once the onions have cooked, but tbh, what student can afford spinach? I hope you enjoy this recipe, and the video of my friend trying to make it 😀

What you will need:

  • Medium/large saucepan
  • Wooden/plastic spoon
  • Large [chef’s] knife
  • Potato peeler/vegetable knife
  • Chopping board


  • 300g quinoa
  • 400ml coconut milk
  • 400ml boiled water
  • 1 onion (chopped/diced)
  • 1 medium potato (chopped/diced)
  • 3 tbsp Thai green curry paste
  • 2 tbsp oil
  • 1 tsp salt
  • Spinach (Optional – add once onions have cooked and stir for 1 minute)


  1. Prepare all ingredients
  2. Add oil to hob and turn on medium/high heat
  3. Once well heated (roughly 2 mins), add onions to saucepan. Stir occasionally for 5 mins (or until onions are translucent)
  4. Once 5 mins is up, add Thai green curry paste and stir continuously for 2 mins
  5. Once 2 mins is up, add coconut milk and stir until well combined. Then add boiled water, stir until well combined and turn heat to high
  6. Once everything starts boiling, add the potato, salt and quinoa. Stir, and turn heat to low. Leave for 20 mins.
  7. Voila! If it is still wet, leave for a bit longer. But it should be done by now 😀


What to eat this with:

  • I honestly don’t know
  • Whatever you fancy

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