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Quinoa, Cauliflower & Butternut Squash Curry
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
A gorgeous vegetarian curry packed full of vegetables and protein from the wonderful quinoa.
Servings: 3
Author: Jemma Andrew-Adiamah
Ingredients
  • 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)
Instructions
  1. Wash and prepare the vegetable and cook the quinoa as per the packet instructions.
  2. 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.
  3. Pour in the chopped tomatoes, cauliflower florets and diced butternut squash.
  4. Coat the vegetables in the spices and cook for another 5 minutes - add a splash of water if it begins to stick.
  5. Next stir in the coconut milk and allow the curry to simmer on a low heat for at least 20-25 minutes.
  6. When the vegetables are tender add the cooked quinoa and stir through.
  7. Serve up and garnish with fresh coriander leaves.