Warm Curry Bowl with Cauliflower and Chickpeas | High Protein Vegan Meals

Entry level Indian dish right here! I consider myself a talented chef but there are still so many cuisines I don’t know. Indian cuisine is one of them, so I needed an easy dish to learn! I thank @queenscurrykitchen for teaching me my first Chana Masala (the recipe is amazing) a few months ago.


Today I made a Warm Curry Bowl with the Children’s Hospital staff. And it turned out soooo good. It’s a protein packed vegan dish with quinoa, peas, and chickpeas. And the flavor was amazing without needing the full Indian spice pantry. The secret- curry powder.


This is a Blue Zones recipe keeper in my book. Only thing I changed was to roast cauliflower instead of using frozen cauliflower. Roasting cauliflower is my favorite because it starts to caramelize. But use frozen cauliflower if it’s a one-pot dinner kind of night.

Warm Curry Bowl with Cauliflower and Chickpeas

INGREDIENTS (serves 4):

• 1 head cauliflower or 4 cups frozen cauliflower
• 2 cloves garlic
• ¾ cup canned coconut milk
• 1 tbsp + 1 tsp curry powder
• 2 cups vegetable broth or water
• 1 cup rinsed quinoa
• 1½ cups frozen peas
• 8 cups spinach
• 1 can no-salt garbanzo beans
• Salt & pepper to taste
• ¼ cup fresh cilantro leaves

DIRECTIONS

1. Preheat oven to 425 F if you are roasting cauliflower. Break cauliflower into florets and toss on a baking tray with 1 tsp. oil, and small pinch of salt and pepper. Place in oven for 20-25 minutes or edges start to turn golden
2. Meanwhile, in a pot with lid, add in 2 minced cloves of garlic, ¾ cup canned coconut milk and 1 tbsp + 1 tsp. curry powder. Bring to a boil and simmer 3 minutes.
3. Then, add 2 c vegetable broth or water and 1 cup quinoa. (Be sure to rinse quinoa first to prevent bitterness). Bring to a boil, then simmer with lid for 12 minutes.
4. After 12 minutes, add 1 ½ cup frozen peas, (frozen cauliflower if using), 8 cups spinach, 1 can garbanzo beans, and ½ tsp. salt and pepper. Stir in. Add more salt or pepper if needed. Continue cooking (a minute or too) until veggies are defrosted.
5. Serve into a bowl and top with roasted cauliflower. Garnish with fresh cilantro leaves if desired.

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(Adapted Blue Zones recipe)

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More Blue Zone recipes: 

• Greek Island Lentil Salad | Longevity Diet
• Jose Guevara's Gallo Pinto | Costa Rican Rice and Beans
• Pantry-Style Street Noodles (Malaysia/Indonesia)
• Forever Young Minestrone Soup
• 5-ingredient Hummus

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