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.
Susan says
Our garden spinach was quite spent but added kale (which is plentiful) and it was perfect! Also added some Thai basil at the end … oh, plus mushrooms & red peppers (left the kitchen sink where it was). This will be a perfect side dish for our leftover grill lamb with lunches for the rest of the week!
Sarah Nevins says
Oooh that sounds lovely with all the added veg! So glad you enjoyed the recipe and thank you so much for coming back to let me know what you thought!
Jill says
Made this tonight and it was DELISH! I used light coconut milk and skipped the coconut oil and it was AMAZING! Thank you!
Sarah Nevins says
Yay! Thanks Jill!
Connie says
This is REALLY good!! I added a can of chickpeas and used a little more spinach. Thank you for a great recipe!
Sarah Nevins says
Thanks Connie! So glad you enjoyed it! Thanks for coming back to let me know what you thought!
Nyla says
Amazing dish made it twice. I used fresh turmeric. The crowd went wild.
Thank you
Sarah Nevins says
Yay! Thanks Nyla – so glad you enjoyed it!
Leslie says
Do you have advice on how to make this in a pressure cooker?
Sarah Nevins says
Hi Leslie! So I haven’t tried making this in the instant pot yet but I think it would work out pretty well. Quinoa usually takes just one minute to cook in the instant pot. I recommend doing the first two steps the same but in the instant pot instead of in a pot over the stove. After you add all of your ingredients needed for step three, close and cook for one minute.
After the quinoa has been cooked, you may need to switch your instant pot to sautee and allow it to keep cooking to reduce the liquid if too much is left over.
I hope that helps – let me know if you try it how it goes!
Katelan Head says
Is this canned coconut milk?
Sarah Nevins says
Yes! Sorry – I should have clarified that
Katelan L Head says
Thank you! So excited to try it out!
Sarah Flenley says
Love this receipe….a good winter mid week fav.
Sarah Nevins says
Thanks Sarah!
Ds Panicker says
I love this, amazing recipe, thank you for sharing..
Sarah says
Thanks!
Bart says
Wow. Just delicious. I added firm tofu. I also used a bulgar and quinoa mix, only because I didn’t have just quinoa. Still worked really well.
Sarah says
Thanks Bart! Glad you liked it!
Cara says
Delicious. I added mushrooms, yellow bell peppers and extra garlic to mine. Thank you for sharing!
Sarah says
Thanks Cara! Can’t got wrong with any of the those additions! Thanks so much for coming back to let me know what you thought!