Project Description

Curried Mushroom & Kale Quinoa Bowls
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Servings 4


  • 2 tbsp olive oil
  • 1 large red bell pepper, diced
  • 1 red onion, sliced into petals
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp hot curry powder
  • 0.5 ground tumeric
  • 200 g kale, roughly chopped
  • 1 tsp masala
  • 1 tin coconut milk
  • 2 tbsp smooth peanut butter
  • 1 tin chickpeas
  • 400 g button mushrooms sliced
  • juice of 1 lime
  • 2 cups cooked quinoa for serving
  • Lime wedges, for serving
  • Fresh coriander, for serving


  • Heat oil in a large buffet casserole over medium-high heat.
    Add red pepper and onion. Cook briefly until the onion has just softened.
     Add garlic, ginger, curry powder, garammasala, turmeric, salt and pepper. Cook until fragrant.
     Add the kale and cook until just wilted.
     Pour in the coconut milk and add the peanutbutter. Stir and bring to a simmer.
     Add the chickpeas and mushrooms. Stir well.
     Simmer for a few minutes until the sauce chickens slightly and the mushrooms are cooked but retain some texture and bite.
     Remove from the heat and squeeze over fresh lime juice.
    Serve in bowls over freshly cooked quinoa with extra lime wedges and plenty of fresh coriander.