Spinach, Cauliflower, Quinoa and Chickpea Curry (Vegan)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
552 kcal
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Course
Main Course
Spinach, Cauliflower, Quinoa and Chickpea Curry (Vegan)
Description
The curry starts by gently frying onions in olive oil, then layering in fragrant spices including chili flakes, cumin, coriander, turmeric, garlic, and ginger to build a robust base. Cauliflower florets, quinoa, chickpeas, chopped tomatoes, and coconut milk are added and simmered until the cauliflower is tender and the sauce thickens.
The quinoa absorbs flavors and adds texture and body, while the coconut milk contributes creaminess balancing the spices. Stirring in fresh spinach just before serving lightly wilts the greens, adding freshness and color contrast.
This curry can be served directly from the pot as a nourishing main dish or paired with Indian breads like naan and chapattis, as well as pickles or chutneys to complement the flavors. Its rich, well-rounded taste profile and combination of plant-based protein and vegetables offer a satisfying vegan meal.
Nutrition information is approximate and provided as a guideline only. The recipe accommodates flexible portion sizes and optional accompaniments to suit preferences.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 teaspoon dried chili flakes
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 3 cloves garlic crushed or grated
- 3 cm ginger grated
- 3 teaspoons Turmeric ground
- 1 cauliflower or ½ a large one, cut into small florets, small
- 150 g quinoa
- 400 g chickpeas drained, canned
- 400 g canned chopped tomatoes
- 400 ml coconut milk tin
- 100 g spinach
- naan breads optional
- chapattis
- pickles
- chutneys
Instructions
- Put the olive oil and diced onion in a wide, deep saucepan and fry gently with the lid on for 3 minutes.
- Remove the lid and add the chilli, cumin, coriander, garlic, ginger and turmeric. Fry gently for 2 minutes – add a splash of water if it gets a little dry.
- Add the cauliflower, quinoa, chickpeas, tomatoes and coconut milk. Bring to the boil, then reduce the heat and cook for 20 minutes, or until the cauliflower is tender and the sauce reduced nicely.
- Stir through the spinach until just wilted, and serve the curry in bowls, just as it is or with naan breads / chapattis / pickles / chutneys / etc., if you wish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 54g | 18% |
| Protein | 15g | 30% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 0mg | 0% |
| Sodium | 464mg | 19% |
| Potassium | 1193mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 2720IU | 54% |
| Vitamin C | 33.2mg | 37% |
| Calcium | 153mg | 15% |
| Iron | 9.4mg | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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