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!
Let’s get to it!
Altogether this dish is made up in one pot in about 30 minutes. It’s made with pretty basic ingredients that you likely already have on hand making it a perfect meal to cook up on a busy weeknight.
How to Make: Golden Cauliflower Quinoa Curry
Like most great recipes – start out by sautéing your chopped onion, garlic and ginger in a little bit of oil. Give those base ingredients about 5 minutes to soften and deepen in flavour. When you’re ready go ahead and add your spices: turmeric, cumin and curry powder. Stir it all together coating the onion mixture in your spice mixture. If you pot is looking a little dry just add a splash of water to keep things moving around.
Next, add in your tomatoes, quinoa, cauliflower, coconut milk and veggie broth . Stir well and bring that mixture to a gentle boil. Let boil a minute and then reduce the heat down to a simmer. Cover and let it all cook about 15-20 minutes until the quinoa is cooked and the cauliflower is fork tender.
Finally, just stir in your spinach at the end till wilted and that’s it! Taste and season with a little more salt and pepper as needed and sprinkle with fresh cilantro for good measure and you’re done!
Make It Your Own
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 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 peppers, broccoli – whatever you like. This works great as an everything-but-the-kitchen-sink kind of recipe. If you’ve got any odd bits and pieces of veggies that need using, go ahead and throw them in.
- 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 a dash of red chili flakes in at the end.
This curry makes a lot which makes it a great meal prep dish you can prepare early in the week and enjoy as leftovers and lunches throughout the week. You can also freeze leftovers for up to three months in the fridge to pull out for easy and healthy dinners later on.
Other recipes you might love:
- Chickpea & Lime Coconut Soup
- Yellow Cauliflower Chickpea Curry
- Thai Pumpkin Soup
- Grain Free Flatbread
Don’t forget to #asaucykitchen on instagram if you try this Golden Cauliflower Quinoa Curry! We love seeing what you make! You can also post your pictures to my facebook page!
- 1 tablespoons coconut oil
- 1 medium white onion, chopped
- 3 cloves garlic, crushed
- 1 inch chunk ginger, grated (about 1/2 teaspoon ground)
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- 1 cup uncooked quinoa
- 1 can | 14 oz/400 grams crushed tomatoes
- 2 cups vegetable stock
- 1 cup coconut milk from a can (ideally use full fat)
- 1 head cauliflower chopped in bite sized pieces
- 3 cups spinach
- Add the coconut oil to a large skillet or pot and warm on medium high 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 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. Top with fresh cilantro and serve.
Keep stored in the fridge for up to 4 days and in the freezer up to 3 months.