Rinse the quinoa under hot water in very fine sieve. Cook the quinoa with the vegetable broth for 15-20 minutes, until the quinoa has absorbed all the broth.
For the curry, wash the ambercup squash, cut off the ends and discard them. Cut the squash into half, remove the seeds, and cut the squash halves into bite size pieces.
Peel the carrots and chop them coarsely.
Peel the onion, garlic and ginger, and chop them finely (especially the latter two). Fry 4 tablespoons of oil until translucent, then add the garlic, the ginger, the curry powder and the fenugreek. Cook until everything smells good.
Add coconut milk, squash pieces, carrot pieces, chili, and salt, and cook on medium heat until the squash and the carrots are soft. Once done, add the lemon juice and taste test. Adjust with more salt if needed.
Mix the quinoa gently with the curry.
Wash the cilantro, chop it coarsely, and sprinkle it on top before serving.