Vegetable Curry Quinoa Bowls {Vegan}

Name: Vegetable Curry Quinoa Bowls {Vegan}
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 2 teaspoons ghee or olive oil; 2 tablespoons minced ginger; 4 garlic cloves; 2 cups small cauliflower florets; 2 cups chopped zucchini; 1 red bell pepper; 2 tablespoons mild curry paste; ¾ cup lite coconut milk; 1 cup canned chickpeas; ¼ teaspoon salt; ¼ teaspoon ground pepper; 3 tablespoons minced flat-leaf parsley; 1 cup cooked quinoa

User Reviews

5.0

6 reviews

Excellent

Prep Time
12 mins
Cook Time
12 mins
Total Time
25 mins
Servings
4 Servings
Calories
2395 kcal
Course
Main Course
Cuisine
Indian

Vegetable Curry Quinoa Bowls {Vegan}

Lauren Clark

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This delicious (and easy!) plant-based Vegetable Curry Quinoa Bowl recipe are a fantastic way to work a healthy dose of vegetables and protein into your day!

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Ingredients

Servings

2 teaspoons ghee or olive oil (olive oil for vegan)
2 tablespoons minced ginger
4 garlic cloves minced
2 cups small cauliflower florets
2 cups chopped zucchini
1 red bell pepper seeded & chopped
2 tablespoons mild curry paste
¾ cup lite coconut milk
1 cup canned chickpeas drained & rinsed
¼ teaspoon salt or to taste
¼ teaspoon ground pepper or to taste
3 tablespoons minced flat-leaf parsley
1 cup cooked quinoa

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Instructions

Heat the ghee or oil in a large nonstick skillet set over medium-high heat. Add the ginger and cook, stirring frequently, for 1 minute. Add the garlic and cook for 30 seconds.
Stir in the cauliflower and cook, stirring occasionally, for 2 minutes. Add the zucchini and bell pepper, and cook for 1 minute.
Add the curry paste and stir until the vegetables are coated. Stir in the coconut milk and chickpeas. Bring to a boil, then reduce heat slightly and simmer until the vegetables are tender, 7 to 8 minutes.
Season with salt and pepper, and stir in the parsley.
Divide the quinoa between four bowls. Top each with 1 cup of the curry. Serve.

Notes

Weight Watchers Points: 5 (Blue – Freestyle SP) / 5 (Green) / 3 (Purple)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Show Details

Serving 1Cup Curry + ¼ Cup Quinoa Calories 239.5kcal (12%) Carbohydrates 32g (11%) Protein 8g (16%) Fat 11.6g (18%) Saturated Fat 4.1g (21%) Cholesterol 5mg (2%) Sodium 652.4mg (27%) Fiber 8.1g (32%) Sugar 4.1g (8%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 2395 kcal

% Daily Value*

Serving	1Cup Curry + ¼ Cup Quinoa
Calories	239.5kcal	12%
Carbohydrates	32g	11%
Protein	8g	16%
Fat	11.6g	18%
Saturated Fat	4.1g	21%
Cholesterol	5mg	2%
Sodium	652.4mg	27%
Fiber	8.1g	32%
Sugar	4.1g	8%