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Vanilla Infused Condensed Milk

Vanilla Infused Condensed Milk

Warm up with this creamy vegan Butternut & Quinoa Curry, a cozy one-pot dinner. Ready in 40 minutes. Try it with Vanilla Infused Condensed Milk for extra richness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup quinoa
  • 2 cups almond milk unsweetened
  • 1 butternut squash peeled and cubed
  • 1/2 cup chopped pecans
  • 1 onion thinly sliced
  • 2 cloves garlic chopped
  • 2 tbsp curry powder
  • 1 tbsp olive oil
  • to taste salt and pepper
  • fresh coriander for garnish

Equipment

  • Large skillet or Dutch oven with lid
  • Sharp chef's knife
  • Cutting board
  • Fine-mesh strainer
  • Wooden spoon or spatula

Method
 

  1. Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear and let it drain.
  2. Warm the olive oil in a large skillet or pot over medium heat, then add the sliced onion and chopped garlic, stirring until soft and translucent.
  3. Add the curry powder to the onion and garlic and stir constantly for about a minute to bloom the spices.
  4. Toss in the cubed butternut squash and stir to coat with the spiced mixture; cook for about 5 minutes.
  5. Carefully pour in the almond milk, stirring well, and bring to a gentle boil before reducing to a low simmer.
  6. Stir in the rinsed quinoa, cover the pot with a tight-fitting lid, and let it simmer gently for 15-20 minutes.
  7. Remove the lid and fold in the chopped pecans; season with salt and pepper to taste.
  8. Serve warm, garnished with fresh chopped coriander.

Nutrition

Calories: 350kcalCarbohydrates: 48gProtein: 10gFat: 15gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 200mgPotassium: 500mgFiber: 8gSugar: 6gVitamin A: 200IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Don't skip rinsing the quinoa to avoid bitterness. You can substitute butternut squash with sweet potato or pumpkin if needed. Leftovers can be stored in an airtight container for up to 4 days; add a splash of liquid when reheating to regain creaminess. This curry is versatile; consider adding spinach, chickpeas, or adjusting spices to suit your preference!
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