In a large and deep pot, add the olive oil. Heat it over medium-high heat and then add the onion. Sauté the onion for 4-5 minutes or until tender. Add the chicken, garlic, ginger, curry paste, curry powder, garam masala and a dash of salt and black pepper. Toss to coat. Cook for an additional 5 minutes. Stir in the tomato paste and cook for an additional 2 minutes, or until the tomato paste is darker red in color. Whisk in the chicken stock.

Bring the mixture to a boil and then reduce to a simmer. Add the carrots, tomatoes and quinoa. Cover and cook until the quinoa is completely cooked through, about 20-25 minutes. Stir in the Almond Breeze Almondmilk Hint of Honey Vanilla, and cook for an additional 5 minutes.

Serve the stew-like mixture in bowls, garnished with rice, almond butter, sliced almonds, green onions, cilantro, or anything else you'd like to add! Enjoy!