Curried Mushroom & Kale Quinoa Bowls

Indian inspired bowl with kale, quinoa and mushroom.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Vegetarian Flexitarian
Cuisine Asian, Indian
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, garam masala, turmeric, salt and pepper. Cook until fragrant.
    Add the kale and cook until just wilted.
  • Pour in the coconut milk and add the peanut butter. 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.
Keyword asian, bowl, poke