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Overhead shot of spicy veggie stew with a cloth and spoon

Spicy Veggie Stew with Quinoa

This spicy veggie stew has a rich curry sauce and plenty of healthy vegetables, spices and quinoa. It's so easy to make and takes just 30 minutes!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 394kcal


  • 1 tablespoon Olive Oil
  • 1 Onion chopped
  • 1 Butternut Squash peeled and chopped
  • 1 Aubergine chopped
  • 2 tablespoon Curry Paste
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 tablespoon Ginger grated
  • 500 ml Passata
  • 500 ml Vegetable Stock
  • 1 400g tin Chopped Tomatoes
  • 170 g Quinoa
  • Herbs, Chopped Almonds, Yoghurt and Avocado to serve


  • Heat the oil in a large pot over medium high heat. Add the onion and cook until beginning to soften. Add the butternut squash, aubergine, curry paste, spices and ginger and cook for another couple of minutes stirring to coat.
  • Add the pasata, stock, chopped tomatoes and quinoa and cook for 15 minutes until quinoa is cooked and vegetables are tender.
  • Serve with toppings of your choice.


Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 394kcal | Carbohydrates: 76g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 692mg | Potassium: 1947mg | Fiber: 14g | Sugar: 19g | Vitamin A: 22160IU | Vitamin C: 68mg | Calcium: 195mg | Iron: 7.4mg