Coconut Curry Quinoa Upma Recipe

About this recipe

Coconut Curry Quinoa Upma is a delightful twist on the traditional South Indian breakfast dish, made with protein-packed quinoa cooked in a fragrant coconut curry base. This dish combines the nutty flavor of quinoa with the creaminess of coconut milk and the warmth of Indian spices. It's loaded with fiber-rich vegetables like peas, carrots, and bell peppers, making it a wholesome, satisfying, and energizing start to your day. The medium spice level ensures a balanced heat, perfect for those who enjoy a mild kick without overwhelming flavors. Ideal for fitness enthusiasts aiming for weight loss, this recipe provides a low-calorie, nutrient-dense breakfast option that’s both delicious and filling.

Ingredients

• 100 g Quinoa
• 200Ml Kara Coconut Milk Classic (200ml)
• 250 g Carrot
• 500 g Onion
• medium Chilli Green Long
• 100 g Curry Leaves
• - Coconut Oil
• 100 g Coriander Leaves
• 1 kg Bell Peppers
• 50g Everest Garam Masala
• - Green Peas
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the quinoa thoroughly under cold running water and set it aside to drain.
2. 2. Heat coconut oil in a pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
3. 3. Add curry leaves, green chili, and chopped onion. Sauté until the onion turns translucent.
4. 4. Stir in the diced carrot, green peas, and red bell pepper. Cook for 3-4 minutes, stirring occasionally.
5. 5. Add turmeric powder, garam masala, and salt. Mix well and cook for another minute to release the spices’ aroma.
6. 6. Pour in the coconut milk and water, then bring the mixture to a gentle boil.
7. 7. Add the rinsed quinoa to the pan, stir well, and reduce the heat to low. Cover and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
8. 8. Once cooked, fluff the quinoa with a fork and garnish with freshly chopped cilantro.
9. 9. Serve warm and enjoy your Coconut Curry Quinoa Upma as a nourishing breakfast.