Curry just got even easier and more delicious than ever! In less than an hour you can have this delicious Sweet Potato Green Curry Quinoa Casserole ready for the entire fam.
Good day team! I am currently sitting on a airplane on my way back to Minneapolis from Denver after a really fun and exciting week planning for Sweat Series 2017 and beyond. Monique and I have some MAJOR (like MAJOR) things planned and we are so excited we can barely contain it. Mark your calendars friends, January 8th is the start date of our very first New Year Sweat Series.
SO, CASSEROLE WEEK DAY 2 —> Sweet Potato Green Curry Quinoa Casserole.
Fun fact: I hadn’t tried curry until about a year ago when Davida made it for me at her house. I KNOW CRAZY, RIGHT? I instantly fell in love and knew it had to be part of casserole week. One thing I really like about curry is the fact that it’s made with full-fat coconut milk. I’ve tried it with “lite” coconut milk, and it just doesn’t have the same, full-bodied flavor. Yes, full-fat coconut milk contains a lot of fat and calories in it, but it’s good fat and essential for this recipe!
This casserole really is the ultimate vegetarian (vegan, actually) meal! Like I mentioned yesterday, Linley and I really focused on following our healthy casserole equation: protein + veggies + whole grains for each casserole in casserole week. Made with sweet potatoes, peas, onions, and peppers, this curry is absolutely packed with vegetables. The cool thing about this vegetarian casserole, is that you hit your protein and whole grains with one ingredient —> quinoa! While I know quinoa is actually a seed, I like to think of it as a protein-filled whole grain because you can use it in place of rice.
truRoots’ Sprouted Quinoa is my jam and cooks perfectly in 60 minutes in this casserole. I’m sure you are wondering what the difference of sprouted quinoa is vs. normal quinoa. truRoots made a video on it, but here’s the gist: first the quinoa is washed, and then using a process using light and air, the quinoa is sprouted. Sprouting helps break down the quinoa’s protective outer layer to release more nutrients! Yes please.
Let’s take a look at what veggies are in this casserole:
- sweet potatoes
- green pepper
- red pepper
- onion
- sweet peas
The cool thing about this recipe is that you can pretty much throw in what ever veggies you have on hand! You could use any kind of pepper, potatoes, celery, etc! Get creative, people…make this your own meal.
Sauce-wise, this recipe is really really simple and I bet you already have everything in your kitchen!
- full-fat coconut milk
- vegetable broth
- green curry paste
- spices: garlic powder, chili powder, turmeric, and basil
- green dragon sauce (AKA green hot sauce)
Ingredients
- 1.5 cup truRoots Organic Sprouted Quinoa
- 1 medium sweet potato peeled and diced (2 cups)
- 1 medium red pepper sliced
- 1 medium green pepper sliced
- 1/2 red onion sliced (1/2 cup)
- 1 cup frozen peas
- 15 leaves of fresh basil
For the Sauce
- 2 cans full-fat coconut milk
- 1 cup vegetable broth
- 5 tablespoons green curry paste
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon dried basil
- 2-3 teaspoons green dragon sauce/sriracaha depending on how spicy you like it
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375ºF and spray your casserole dish with coconut oil cooking spray (be generous!).
- Next, prep veggies by peeling and dicing the sweet potatoes and slicing the peppers and onions. Sprinkle all veggies (including frozen peas) in the casserole dish.
- Next, add basil and truRoots Whole Grain Sprouted Quinoa into the casserole dish. Set aside.
- Mix all ingredients for the sauce in a medium sized bowl. Mix well.
- Add sauce mixture to the casserole dish and use a large spoon to mix all ingredients together, making sure everything is (mostly) covered.
- Cover with tin foil and bake for 30 minutes. Then, remove and stir. It will still be a little soupy, but don't worry this is how it's suppose to be! Place back in oven for 30 minutes, covered.
- Remove and let cool.
- Top with a squeeze of lime and enjoy
Nutrition facts
Similar recipes:
Storage
Refrigerator: Store in an air tight container, such as a glass pyrex
, for up to 5 days in the refrigerator.
Freezer: If you plan to freeze, we suggest baking this in a disposable/aluminum casserole dish
. Place a piece of plastic wrap on top of cooked, cooled casserole and press out all of the air. Then, wrap the entire casserole in tin foil and place in the freezer. Write the name and date of casserole on the tin foil. To reheat, take the frozen casserole out of the freezer and let thaw in the fridge over night. Either reheat single servings of the casserole in the microwave, or reheat the entire thing in the oven (we suggest 40 for 20 minutes).
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Casserole Week 2016 is in partnership with truRoots. I was compensated and all opinions are my own. Thank you so much for supporting Fit Foodie Finds and making this website (and my job!) possible!
It tastes delicious, and I think the cook time is closer to 1:20.
I made this last night. I used plain quinoa (not sure if that would change things?). I thought it seemed incredibly soupy. After cooking for the amount of time the recipe calls for, it was still quite liquidy and the sweet potatoes were not soft. I popped it in the oven, uncovered, for an additional 15 minutes and that really helped soften the potatoes and get some more liquid absorbed.
Am I able to use red curry in place of the green curry? As that is all I have on hand.
Yes! You can use them interchangeably.
Great recipe – very flavorful!
I didn’t have coconut milk so I subbed 1 can of coconut cream + 1 can full of water to even it out – turned out great!
I just got into your website can’t wait to try the recipes! Everything looks and sounds delicious! Thank you
Just tried it. VERY tasty, easy, satisfying without being too filling.
Pretty tasty! I used regular quinoa and did not have to alter the cook time, however, I did use a bigger dish than 9X13. I could see this working with a lot of different veggies.
Using regular quinoa, did you cook the quinoa before baking?
This was sooooo good. Loved the flavors.
What size casserole dish are you using? Could I double the recipe and cook in it a 9×13 pan?
This is the one we used: https://rstyle.me/+RWQE78fAJDy5JmhJ96F1Bg. A 9×13 might be a little small if you want to double the recipe. Also, if you do double, the cook time might need to increase a little bit!
I read the comments while preparing this so I decided to put mine in the instant pot for 30 minutes. I didn’t have sprouted quinoa. I soaked it but didn’t have much time. It turned out great! Thanks for the recipe and thanks to the reader who left the comment. It is really good flavour. My first time using quinoa. 🙂
Glad you loved it! Looking forward to trying this in my own Instant Pot!
I just made this and I love it a lot, I think, but a couple of thoughts.
I didn’t think twice about using regular rather sprouted quinoa but the quinoa was not even starting to cook after an hour in the oven and all the veggies were still crisp and the potatoes hard. Caveat, I doubled the recipe which might have affected cooking time.
I am putting it in the slow cooker overnight and hope it’s done in the morning for the lunch I’m taking it to.
The flavor is amazing. Be careful with the sriracha. I’ve never used it and used 3 teaspoons in my doubles recipe and it’s hot.
My final thought is that I don’t know what it’s like with the quinoa mixed in and cooked. I ate some over rice before it was fully cooked.
This is a great recipe though – I love green curry but am trying to move my family away from so much meat.
Update. It got mushy overnight in the slow cooker. Flavor is awesome. I will try it again because this would be a super easy dish if the texture comes out right. Thanks.
This was excellent!
This was delicious but it took 20 additional minutes in the oven. At 1 hour it was still totally not done. While we really liked it and I might make it again 1 hour & 20 minutes plus 20 minutes prep time minimum is a lot of time for dinner.
I left my boyfriend in charge of making this recipe for our dinner and it turned out perfectly! Flavors were bang on, my boyfriend commented on the minimal prep work and easy assembly and within about an hour we had a delicious plant based supper! This dish is providing us with two containers of lunch sized portions as well as one larger dinner sized portion for leftovers. Make this one, you won’t be disappointed!
YAY! So glad you guys loved this <3
This looks AMAZING!! Do you cook the quinoa before putting it in the casserole dish? Or just add it like that?
Just add it raw! No need to cook it beforehand <3
Making this tonight with butternut squash, mushrooms, bell pepper, onion, and jalapenos. Th e grocery store didn’t have green curry paste so I improvised with red curry paste + a green pumpkin curry simmer sauce. I also only picked up one can of coconut milk by mistake so hopefully that doesn’t hurt the recipe (I’ll add some almond milk in if it looks too dry ;))
YUMMMMMM!
I really enjoyed this! Thanks so much for the recipe.
I had to cook it an additional 20 minutes for the sweet potato cubes to be done.
This looks good and I’d like to try it but just have regular quinoa, not this jazzy sprouted kind. If I rinse it twice (as I always do before cooking it) would it cook in the same amount of time?
Is it really 561 calories a serving? And if so, how big is the serving? It tastes awesome by the way!!!
It is high in calories because of the full fat coconut milk. You could sub one can for a “lite” version to low the calories. A serving is 1/6 of the casserole!
This is seriously one of the best meals I have ever eaten!!! Putting it together, I was a little unsure, but OMG!!! So tasty. I threw in broccoli and mushrooms and used red curry paste. My husband and my two year old both loved it. This will be a staple in our house from now on. Thanks, Lee!!
Ahhh I’ve been meaning to try this with red curry paste! Glad it worked out 🙂 And that your 2yo loved it too!