Curried Beef & Vegetables with Quinoa


You can just about smell spring but I’m clutching on to the comfort food for a little while longer with this dish of Curried Beef & Vegetables with Quinoa. I saw a similar recipe in a magazine, unfortunately I can’t remember which, but it inspired me to make this. It makes a nice change from Spag Bol but is still a good budget mid week meal that’s full of flavour yet mild enough for the kidlets too.  Not that this is the purpose of this meal but it’s gluten free too!

Warm your bellies with this one in the remaining few chilly weeks.

Curried Beef & Vegetables with Quinoa


  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 500 g beef mince
  • 500 g sweet potato, peeled and chopped into bite sized pieces
  • 2 C cauliflower florets
  • 1/4 C korma paste
  • 400 g diced tinned tomatoes
  • 1 C water
  • 1 C frozen peas
  • Coriander sprigs (for a garnish)
  • 1 1/2 C quinoa
  • Pappadums


  1. Heat the oil in a large fry pan and add the onion & garlic and lightly saute
  2. Add the mince and Korma paste, brown & stir to break up lumps
  3. Add sweet potato, cauliflower, tomatoes and water, bring to the boil then reduce heat and simmer for about 15 minutes.
  4. Meanwhile cook the quinoa as per the packet instructions & cook the pappadums following the instruction too
  5. Add the peas to the meat & veggie mix and stir through for 1 minute.
  6. Serve up on a bed of quinoa and top with coriander. Pappadums to the side and yoghurt if required.

Are you looking forward to the change in season?


2 comments on “Curried Beef & Vegetables with Quinoa

  1. Lucy @ Bake Play Smile
    August 17, 2015 at 8:58 am

    Mmm yum!! After 4 days of amazing conference food… I need this!!! Vegetables and meat! Yum!! Thanks for linking up with our Fabulous Foodie Fridays party. xx

    • Vicki
      August 18, 2015 at 12:22 am

      I think I need just veggies for a week at least after the conference! x

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