Golden Cauliflower Quinoa Curry – creamy turmeric spiced cauliflower and quinoa stewed together with crushed tomatoes, coconut milk and spinach. This hearty dish comes together all in one pot in about 30 minutes! | Gluten Free + Vegan
If you’re looking for something warm and filling to cozy up with during these chilly winter days – I’ve got just the thing with this Golden Cauliflower Quinoa Curry!
⭐Cauliflower Quinoa Curry Highlights⭐
- Fast: Total cook time is about 30 minutes on the stove top – most of that time is hands off.
- Easy: No special equipment or techniques needed. This dish comes together in one big pot for easy prep and clean up.
- Healthy: This recipe is as healthy as it is vibrant! It’s full of fiber, protein and warming spices that will satisfy and nourish!
Recipe How To:
- Sauté Aromatics: Cook over a medium or medium-high heat about 5 minutes to soften and deepen in flavor.
- Season with Spice: Add the turmeric, cumin and curry powder and mix into the onion mixture.
- Tip! If you pot is looking a little dry at this stage, just add a splash of water to keep things moving around.
- Simmer: Add the tomatoes, quinoa, cauliflower, coconut milk and veggie broth. Mix well and bring to a gentle boil for a minute. Reduce the heat then cover and cook about 15-20 minutes or until the quinoa is cooked and the cauliflower is fork tender.
- Spinach: Simply stir the spinach into the pot and watch it wilt in no time.
- Taste & season: Make any final adjustments – add an extra pinch of salt and pepper as needed and enjoy!
Additions & Substitutions
This is the type of dish that you can really play around with and customise based on what you have in and what you like.
- Add protein: Mix in a can of chickpeas or lentils for a little more bulk. If you’re not concerned with keeping this vegan/vegetarian you can add in some chicken as well.
- More veggies: Add mushrooms, bell pepper, sweet potato, broccoli, etc. If you’ve got any odd bits and pieces of veggies that need using, go ahead and throw them in. This recipe is a great everything-but-the-kitchen-sink kind of meal.
- Spice it up: If you enjoy spicy food throw a chili pepper in the mix as you’re sautéing the garlic, onion and ginger or add some or cayenne powder along with the other curry spices.
- Bright with an Acid: Squeeze a bit of fresh fresh lemon or lime juice on towards to end to perk up the flavors. If you feel like the flavors aren’t quite poppy enough – definitely do this!
More One Pot Meals to Try:
- Zucchini And Cannellini Tomato Stew
- 20 Minute Vegetarian Lentil Bolognese
- Black Bean Quinoa Veggie Chili
- Tomato Basil Coconut Chickpea Curry
- Satay Sweet Potato Curry
- One Pot Red Lentil Dahl (Masoor Dal)
Enjoy!
Let me know if you try this Cauliflower Quinoa Curry recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Golden Cauliflower Quinoa Curry
Golden Cauliflower Quinoa Curry - creamy turmeric spiced cauliflower and quinoa stewed together with crushed tomatoes, coconut milk and spinach. This hearty dish comes together all in one pot in about 30 minutes! | Gluten Free + Vegan
Ingredients
- 1 tbsp coconut oil
- 1 medium white onion, chopped
- 3 cloves garlic, crushed
- 1 inch chunk ginger, grated (about 1/2 teaspoon ground)
- 1 tbsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp curry powder
- 1 cup quinoa, uncooked (180g)
- 1 can crushed tomatoes (14 oz | 400g)
- 2 cups vegetable stock (480ml)
- 1 cup coconut milk from a can (240g)
- 1 medium head of cauliflower, chopped in bite sized pieces (2 lbs)
- 3 cups spinach (90g)
Optional
- fresh cilantro
- green onions
- lime juice
Instructions
- Add coconut oil to a large pot and warm over a medium heat. When the oil starts to simmer add the onions, ginger and garlic and sauté until softened, about 5 minutes.
- Add the ground turmeric, cumin, curry powder, salt and pepper. Stir and fry gently cooking another 2-3 minutes. Add a splash of water if the pot gets too dry.
- Add quinoa, tomatoes, vegetable stock, coconut milk and cauliflower. Stir the combine and then bring the mixture to a boil. Let boil about a minute before reducing the temperature down till it's simmering. Cover and let cook 15-20 minutes, stirring every so often to keep the bottom from sticking.
- Uncover then stir in the spinach until wilted. Serve with chopped cilantro, green onion and/or fresh lime juice squeezed over the top.
Notes
Cool leftovers to room temperature then store in an airtight container. Keep stored in the fridge for up to 4 days and in the freezer up to 3 months.
Full fat coconut milk will make for a creamier consistency, but you can use low fat coconut milk if you prefer.
Cliff Johnstone says
Awesome !! Made this 3 times now – thank you
Sarah Nevins says
Thank you so much – so thrilled to hear you’ve enjoyed it!
Gigi says
Delicious recipe! My first time cooking quinoa and I really loved it. I reduced the turmeric to 1 teaspoon and added 1 t garam masala and some chili. Will definitely make again!
Sarah Nevins says
That’s wonderful – so glad you liked it! Thanks Gigi 🙂