Golden Cauliflower Quinoa Curry Recipes

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CURRIED COCONUT QUINOA AND GREENS WITH ROASTED CAULIFLOWER



Curried Coconut Quinoa and Greens with Roasted Cauliflower image

Quinoa cooked in coconut milk with spicy Indian flavors, mixed with greens and topped with roasted cauliflower. A simple, vegan and gluten-free meal.

Provided by Cookie and Kate

Categories     Main

Time 40m

Yield 4

Number Of Ingredients 18

1 head cauliflower, cut into bite-sized florets
2 tablespoons melted coconut oil or olive oil
1/4 teaspoon cayenne pepper
Sea salt
2 teaspoons melted coconut oil or olive oil
1 medium yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon curry powder of choice (optional)
1/2 teaspoon ground cardamom
1 can (14 ounces) light coconut milk
1/2 cup water
1 cup quinoa, rinsed well in a fine mesh colander
1/3 cup raisins
1 teaspoon sea salt
1 tablespoon apple cider vinegar
4 cups baby arugula or chopped chard, spinach, maybe even kale*
Optional garnishes: 2 green onions, chopped, and a sprinkle of red pepper flakes

Steps:

  • Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
  • Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from the heat and let it rest, covered, for 5 minutes.
  • Fluff the quinoa with a fork. Stir in the salt, vinegar and greens (if you intend to eat this dish as leftovers, I recommend storing leafy greens separate from the quinoa, as the greens don't reheat well). Divide the quinoa into bowls and top with roasted cauliflower. Garnish with green onions and red pepper flakes if you'd like.

Nutrition Facts : Calories 355 calories, Sugar 5.6 g, Sodium 778.8 mg, Fat 17.9 g, SaturatedFat 13.1 g, TransFat 0 g, Carbohydrate 41.1 g, Fiber 7.5 g, Protein 11.4 g, Cholesterol 0 mg

CURRIED QUINOA AND CAULIFLOWER



Curried Quinoa and Cauliflower image

A one dish curry meal, easy to prepare and adaptable to your tastes. Found it a few years ago in Veg Times, have made some changes as I found the original recipe a bit bland. Serve on its own with chutney, or with salad and/or roti on the side. I also like this room temperature served more as a salad. The consistency is that of tabouli. Could also roll up in a wrap. Very healthy and under 400 calories per serving!

Provided by magpie diner

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup quinoa
1 cup green peas, frozen OK
2 tablespoons peanut oil or 2 tablespoons other light oil
1 onion, finely chopped
3 garlic cloves (minced or grated)
1/2 teaspoon whole cumin seed
1/2 teaspoon fenugreek leaves (optional)
1/2 teaspoon fennel seed (optional)
4 -6 teaspoons curry powder (your favourite)
1/2 teaspoon turmeric
1 1/2 cups vegetable broth
1 medium head cauliflower (about 1 1/2 pounds)
1/3 cup low-fat plain yogurt
1/2-3/4 cup raw cashews (or sub roasted salted is OK too)
1/4 cup fresh cilantro, chopped (or sub parsley if need be)
salt and pepper
mango chutney, for serving

Steps:

  • Bring a large pot of water to a boil, with a pinch of salt. I like to use a large saute pan with a fitted lid, to save on dishes later. Add in quinoa and cook until tender, (about 12-13 minutes). Should be tender but still slightly crunchy. While that is cooking, cut up the cauliflower into small florets.
  • Place the frozen peas in a colander. Drain the boiled quinoa over the peas and set aside. If you are making your broth using a powder, try to reserve 1-1 1/2 cups of this liquid to prepare your broth. (I put my measuring cup underneath the colander).
  • Rinse out you pot/pan and dry it, returning it to the stove, and heating the oil over medium-high heat. Saute the onion and garlic for about 5 minutes until it starts to become translucent. Add in the whole spices and let them toast with the onions for about 30 seconds, then add in the rest of the spices and let them 'marry' for another 30 seconds or so. (Careful not to burn).
  • Stir in the broth and bring to a boil. Add the cauliflower, cover and return to a boil. Once back to boiling, reduce the heat to about medium and let the cauliflower become tender, stirring occasionally. Adjust the seasoning at this point, the amount of salt required will depend on your broth. I like my cauliflower a little softer so this step takes about 8-10 minutes for me, but could be done as soon as 4 minutes - adjust the cooking time to your liking. Remove from heat once done.
  • Put the plain yogurt into a bowl and temper it by adding a few tablespoons of the cauliflower liquid into it. Then add the yogurt mixture to the cauliflower. (This is so the yogurt doesn't curdle). Fold in the quinoa and the peas, then the cashews and cilantro. Check seasoning again.
  • Serve with some chutney on the side and enjoy! Note -- I have made this using part millet as well. You just have to adjust the cooking time as millet takes longer than quinoa by about 5 minutes.

Nutrition Facts : Calories 416.4, Fat 18.6, SaturatedFat 3.4, Cholesterol 1.2, Sodium 68.6, Carbohydrate 51.6, Fiber 9.6, Sugar 8.4, Protein 15.3

GOLDEN CAULIFLOWER QUINOA CURRY



Golden Cauliflower Quinoa Curry image

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

Provided by Sarah

Categories     Mains

Time 35m

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 203 calories, Carbohydrate 25 grams carbohydrates, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 7 grams saturated fat, ServingSize cup, Sodium 339 grams sodium, Sugar 4 grams sugar

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