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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Cauliflower and Butternut Quinoa Curry

[heart_this] · Jan 4, 2021 · 4 Comments

Cauliflower and Butternut Quinoa Curry

A quick and easy cauliflower and butternut squash Thai style red curry with lentils and quinoa!

I’m kicking off the New Year with a quick and easy, light and healthy Thai style veggie curry! The base of a Thai style curry is the red curry paste, coconut milk, lime juice, fish sauce and palm/coconut sugar, which creates a magical balance of spicy, sour, salty and sweet that dances on your taste buds. From there you can add anything you want and for this curry I go with a base of cauliflower and butternut squash and I fill it out with red lentils and quinoa! This is a hearty curry that’s satisfying and packed with flavour!

Cauliflower and Butternut Quinoa Curry

Cauliflower and Butternut Quinoa Curry

With or without kale. Choose your veggies!

Cauliflower and Butternut Quinoa Curry

Cauliflower and Butternut Quinoa Curry

Cauliflower and Butternut Quinoa Curry
Cauliflower and Butternut Quinoa Curry

Cauliflower and Butternut Quinoa Curry

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 8

A quick and easy cauliflower and butternut squash Thai style red curry with lentils and quinoa!

ingredients
  • 1 tablespoon oil
  • 1 onion (~1 cup), diced
  • 2 carrots (~1 cup), diced
  • 2 tablespoons red curry paste
  • 1 (14 ounce) can coconut milk
  • 4 cups vegetable broth (or chicken broth)
  • 1 small head cauliflower (~4 cups), cut into bite sized pieces
  • 1 small butternut squash (~4 cups), cut into bite sized pieces
  • 1 cup red lentils
  • 1/2 cup quinoa
  • 1 small bunch kale (~4 cups), thinly sliced and optionally massaged
  • 1 lime, juice and zest
  • 2 tablespoons palm/coconut sugar (or brown sugar)
  • 1 tablespoon fish sauce (or soy sauce or tamari)
  • 2 tablespoons cilantro, chopped
directions
  1. Heat the oil in a large saucepan over medium heat, add the onion and carrots and cook until tender, about 10 minutes.
  2. Add the curry paste and cook, while stirring, until fragrant, about a minute.
  3. Add the coconut milk and mix until the curry paste has melted into it before adding the broth, cauliflower, butternut, lentils, quinoa and kale and cooking until everything it tender, about 15-20 minutes.
  4. Add the lime juice, sugar, and fish sauce. (Taste test here to make sure that the sour, sweet and salty aspects are balanced out nicely, adjusting as desired!)
  5. Add the cilantro and enjoy!
Note: If you massage the kale with your hands for a few minutes, it will turn from a pale green to a darker green, it will be more tender!
Option: I like to serve this topped with crispy fried onions!
Nutrition Facts: Calories 304, Fat 13g (Saturated 9g, Trans 0), Cholesterol 0.3mg, Sodium 254mg, Carbs 38g (Fiber 6g, Sugars 7g), Protein 10g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
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Curried Red Lentil Soup with Chickpeas and Quinoa
Asiago Cauliflower and Quinoa Chowder
Cauliflower and Chickpea Curry
Thai Peanut Pumpkin Turkey Curry
Thai Peanut Chicken Saute
Thai Peanut Chicken Noodle Soup
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Cauliflower, Curry, Food, Gluten-free, Main Course, Meal Prep, One-Pot, Quinoa, Recipe, Stew, Thai, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Susan Dubose says

    January 6, 2021 at 10:01 pm

    Sometimes I see a recipe online and I can’t stop thinking about it until I’ve made and consumed it. This was one and I’m so glad I did! Yummy! It’s great re-heated too. Thank you!

    Reply
  2. Sabrina says

    January 9, 2021 at 1:05 pm

    very nice alternative to my veg soup, thank you, haven’t made many curries!

    Reply
  3. Donna says

    February 10, 2022 at 6:54 pm

    I’m not a spicy curry person, but the other ingredients sound good. Is there a mild curry blend or spice that I might use in place of the spicy one? Probably the reason why I don’t like or use curry is that I’m highly allergic to ginger & that’s always put in curry dishes. Can’t use tumeric neither.

    Reply
    • kevin says

      February 14, 2022 at 9:53 am

      Thai style red curry paste generally does not contain turmeric or ginger, but it does contain galangal, which is in the same family. If you make your own red curry paste (by following the link in the recipe) you can omit the galangal. You can also use this recipe and in place of using the red curry paste, use a curry paste or spice blend that you enjoy!

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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