Recipe: Curried Mushroom & Kale Quinoa Bowls

Serves 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
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • 200g kale, roughly chopped
  • 1 x 400g tin coconut milk
  • 2 Tbsp smooth peanut butter, no sugar added
  • 1 x 400g tin chickpeas, rinsed and drained
  • 400g white button mushrooms, sliced
  • Juice of 1 large lime
  • 2 cups cooked quinoa, for serving
  • Lime wedges, for serving
  • Fresh coriander, for serving


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

This recipe was sponsored by the SAMFA


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