Weeknight Coconut Curry | 20 Minute Plant Based Dinner Recipes | Adapted Blue Zones Recipe

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

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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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