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The Best International Qunioa Bowl Ever

I’ve been playing around with Asian cuisine and flavors for the last couple of weeks, and to make a long story short I’m HOOKED. When you’re on a vegan diet, sometimes classic American dishes like steak and potatoes simply don’t have the same charm they used to. I actually tried eating a plain baked potato and some steamed broccoli the other night for dinner. Do I really need to disclose how boring this was?

For the vegans of the world, Asian and South Asian cuisine is remarkably refreshing. So many of the dishes are naturally vegan or vegetarian. If it’s one thing I’ve learned, it’s that there’s almost nothing better than being able to make a traditional dish from scratch that doesn’t require any modifications or substitutions.

What makes today’s recipe “international”? I decided to get a little creative and use different ingredients from all across the globe for this amazing quinoa bowl. Endemic to South America, surely you’ve heard about this miracle seed and its complete protein capabilities. The chickpea dish I’m providing today is a Malaysian curry dish my yoga teacher gave me. She brought some over one night for dinner and instantly I was addicted.

I also decided to throw in some healthy probiotic-rich kimchi that’s absolutely divine. Add a little fresh cilantro to the mix (which I guess technically has both Latin and Asian roots) and you’ve got a fantastic bowl for lunch or dinner!

Note: I obviously cooked the quinoa according to the package instructions. I also get my kimchi here. I know her products aren’t totally organic, but I really like Sunja’s story about natural foods and her goal of encouraging people to eat more fermented foods like kimchi. Her products are also raw and vegan!

indian chickpea curry retouched

Print Recipe
Vegan Malaysian Chickpea Curry
Prep Time 10 minutes
Cook Time 30 minutes
Prep Time 10 minutes
Cook Time 30 minutes
  1. Sautee onion and coconut oil on medium heat. Add garlic, salt, and pepper and lightly fry until fragrant.
  2. Add turmeric, curry, and cumin and continue to sautee. If the spices start to stick to the pan, add a touch of water (1/2 cup) to keep the spices from burning. Let the spices cook until fragrant (5-7 minutes) and keep adding water as needed.
  3. Add tomato paste and cooked chickpeas. Add enough water so the tomato paste can dilute, but not too much to make it soup. Let the curry simmer on low heat for 30-40 minutes until flavors are combined.
  4. Serve with qunioa, kimchi, and a handful of fresh cilantro.
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