Vegetable Curry Quinoa Bowl Recipe

Name: Vegetable Curry Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups quinoa; 4 cups vegetable stock; 1 tbsp coconut oil or extra virgin olive oil; 1/2 medium onion, diced; 2 cloves garlic, minced; 1 tsp tomato paste; 3/4 tsp turmeric; 1/2 tsp salt; 1/2 tsp curry powder; 1/4 tsp ground ginger; 1/4 tsp cayenne (if spice sensitive just use a pinch); 1/8 tsp cumin; 1 1/4 cup water; 1 1/2 tsp cornstarch or potato starch (for Passover use potato starch); 1 small sweet potato, peeled and diced small; 3/4 lb cauliflower, cut into bite-sized pieces; 1 (15 oz) can chickpeas or garbanzo beans, drained; 1/2 cup full fat coconut milk (unflavored and unsweetened); 2 tbsp fresh mint, chopped; 2 tbsp fresh parsley, chopped; Raita, greek yogurt or labaneh (optional topping); Fresh chopped mint or cilantro (optional garnish)

Servings: persons

2 cups quinoa
4 cups vegetable stock
1 tbsp coconut oil or extra virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 tsp tomato paste
3/4 tsp turmeric
1/2 tsp salt
1/2 tsp curry powder
1/4 tsp ground ginger
1/4 tsp cayenne (if spice sensitive just use a pinch)
1/8 tsp cumin
1 1/4 cup water
1 1/2 tsp cornstarch or potato starch (for Passover use potato starch)
1 small sweet potato, peeled and diced small
3/4 lb cauliflower, cut into bite-sized pieces
1 (15 oz) can chickpeas or garbanzo beans, drained
1/2 cup full fat coconut milk (unflavored and unsweetened)
2 tbsp fresh mint, chopped
2 tbsp fresh parsley, chopped
Raita, greek yogurt or labaneh (optional topping)
Fresh chopped mint or cilantro (optional garnish)

1
Rinse the quinoa thoroughly in a mesh strainer or sieve, drain. Bring 4 cups vegetable stock to a boil in a saucepan. Pour the quinoa into the boiling stock, bring back to a boil. Reduce heat to a simmer and cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn't dry out or burn. Meanwhile, heat the oil in a saute pan over medium heat. Add the onions and cook until translucent. Add the garlic, tomato paste, turmeric, salt, curry powder, ginger, cayenne and cumin and stir until fragrant. Stir together the water and cornstarch or potato starch, then add the starch liquid to the pan along with the diced sweet potato. Bring the mixture to a boil then reduce to a simmer. Stir in the cauliflower and chickpeas, then cover with lid. Cook for about 13-15 minutes, stirring occasionally, until cauliflower and sweet potatoes are tender but not mushy. Stir in the full fat coconut milk and remove from heat. Add more salt to taste if needed (I always add a few pinches here

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 cups quinoa, 4 cups vegetable stock, 1 tbsp coconut oil or extra virgin olive oil, 1/2 medium onion, diced, and more.

Yes, Vegetable Curry Quinoa Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Curry Quinoa Bowl

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