Ask me what my favourite grain is and I would always have to come back to quinoa. Its nutty flavour goes with anything making it extremely versatile to cook with. Since making my Red Pepper & Feta Quiche with a Cauliflower & Quinoa Crust, I’ve been looking at different ways to use this nutrient dense grain and think you are going to love this one as much as I do!
Normally to bulk out curries or to make them suitable for vegetarians we often turn to lentils, red or green. Quinoa is a powerhouse of nutrition and is an invaluable source of protein, it has quite a subtle taste which means that it practically takes on any flavour – it works in this vegetarian curry really well.
- 1 head of cauliflower
- 2-3 cups quinoa
- 3 cups diced butternut squash
- 1 onion
- 1 clove of garlic
- 4 fresh tomatoes chopped (can use tinned)
- thumb size portion of ginger
- 1 tsp ground coriander
- 1 tsp turmeric
- 3 tsps garam masala
- 1 can of full fat coconut milk
- Fresh coriander to garnish (optional)
Wash and prepare the vegetable and cook the quinoa as per the packet instructions.
Dice the onion and soften in a little oil in a pan, stir for 5 minutes and then add in the grated ginger and garlic. Stir for another 2 minutes before adding the spices.
Pour in the chopped tomatoes, cauliflower florets and diced butternut squash.
Coat the vegetables in the spices and cook for another 5 minutes - add a splash of water if it begins to stick.
Next stir in the coconut milk and allow the curry to simmer on a low heat for at least 20-25 minutes.
When the vegetables are tender add the cooked quinoa and stir through.
Serve up and garnish with fresh coriander leaves.
This recipe is one of my favourite types, a love them and leave them little number. Once everything is in the saucepan you can simply leave it to get on with it and sit and relax or get busy with something else while it cooks – perfect!
I often eat this curry straight up as it is because it’s quite hearty, bulked out by all that protein from the quinoa. Of course, you can easily add your favourite sides like basmati or wholegrain rice, naan bread, poppadoms, and chutneys to make it into a real banquet.