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.
Michelle LeMay says
Can you substitute riced cauliflower? If so, how much? Thank you 🙂
Sarah Nevins says
Hi Michelle!
I’m not sure if you’re wanting to use riced cauliflower instead of the cauliflower florets OR instead of the quinoa so I’ll explain both potentials and hopefully that answers your question.
Rice cauliflower instead of florets: 1 medium head of cauliflower amounts to about 4 cups riced cauliflower. I recommend you add the cauliflower rice with only about 5 minutes left of the cook time. If you add it too early it will likely disintegrate completely making it into something more like a stew. Five minutes should be enough time to soften and absorb some of the flavor of the sauce.
Riced cauliflower instead of quinoa: I haven’t done this myself, but I’m sure it shouldn’t be too hard to get right. Mostly you will just need to reduce the liquids since there won’t be any quinoa/grains to absorb it. I would try it with only 1 cup stock and 1/2 cup coconut milk. Simmer for 15-20 minutes, uncovered to let the liquids reduce then taste and season with more salt (you’ll probably need more salt if you use less veggie stock). Once the sauce thickens up you can add 3-4 cups riced cauliflower and cook about 5 minutes before adding the spinach.
I hope this answered you question but if not let me know!
Michelle says
Yes, I was trying to substitute the riced cauliflower for the florettes. But it’s nice to have both options! Thank you for sharing your input. 🙏☺️👍
Sarah Nevins says
No problem 🙂
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 🙂