Afternoon forecast: too many decisions up in the air. I stayed up to an ungodly hour last night trying to plan out what I need for my new [rent] house and where to put everything. I don’t know why I didn’t drag my blinky-eyed self to bed earlier, as my subconscious sorted some things out while I was asleep. Isn’t that how it always goes?
So today, in addition to sucking down two mugs of strong coffee and stumbling across a promising oatmeal cookie recipe, I’ve made some executive decisions. I’m feeling good about my pendant lamp choice for the dining area and can’t wait to hang this big print on the living room wall.
I’ve also been searching Craigslist for a used washer/dryer set (is buying used a bad idea?). Speaking of Craigslist, I feel compelled to tell you about an app I found called Craigslist Pro. For two bucks, you can save searches and get notified when there are new results! Major time saver.
Maybe I should publish a post about all of my favorite tech tools soon. Would that be helpful? I could also post some before and after pics of my new space. Any takers?
I’m sorry, my mind is all over the place. Please be patient with me over the next couple of weeks. I’ll be going nuts trying to pack and unpack and get organized in my new place. At least I have lots of quinoa leftovers for sustenance. This dish is a new favorite. Although it definitely doesn’t qualify as authentic Indian food, the Indian flavors of turmeric, curry powder and coconut milk complement quinoa nicely. Dinner’s ready!
Curried Coconut Quinoa and Greens with Roasted Cauliflower
- Author:
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main
- Cuisine: Indian
Quinoa cooked in coconut milk with spicy Indian flavors, mixed with greens and topped with roasted cauliflower. A simple, vegan and gluten-free meal.
Ingredients
Roasted Cauliflower
- 1 head cauliflower, cut into bite-sized florets
- 2 tablespoons melted coconut oil or olive oil
- ¼ teaspoon cayenne pepper
- Sea salt
Curried coconut quinoa with greens
- 2 teaspoons melted coconut oil or olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- ½ teaspoon curry powder of choice (optional)
- ½ teaspoon ground cardamom
- 1 can (14 ounces) light coconut milk
- ½ cup water
- 1 cup quinoa, rinsed well in a fine mesh colander
- ⅓ cup raisins
- 1 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 4 cups baby arugula or chopped chard, spinach, maybe even kale*
- Optional garnishes: 2 green onions, chopped, and a sprinkle of red pepper flakes
Instructions
- Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
- Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from the heat and let it rest, covered, for 5 minutes.
- Fluff the quinoa with a fork. Stir in the salt, vinegar and greens (if you intend to eat this dish as leftovers, I recommend storing leafy greens separate from the quinoa, as the greens don’t reheat well). Divide the quinoa into bowls and top with roasted cauliflower. Garnish with green onions and red pepper flakes if you’d like.
Notes
- Loosely inspired by the sweet potato wrap at The Mixx in Kansas City, which also inspired this quick roasted Brussels sprouts dish. If you like curried cauliflower with coconut, try this soup.
- *Greens: I’m pretty sure chopped spinach or chard would work great in this recipe. If you’d like to try kale, remove the ribs first. To soften the chopped kale, you might want to sauté it in a little coconut oil or massage it first, like you would for a raw kale salad.
- For added protein, mix in some cooked chickpeas or pre-steamed lentils. For what it’s worth, though, I find this dish to be very filling as is.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Toni
I tried this recipe last night with sauteed kale and it was so delicious. I’m even excited for my lunch today (leftovers!) My husband loved it too- healthy, vegetarian and filling!
★★★★★
Sabrina @ Familynano
Yum!! What a great way to get in more greens :)
Thanks Kate
★★★★★
Pam Barge
My son’s new girlfriend is pretty much vegan so I’m exploring new ways of cooking ‘cleaner’! I just had a Christmas pot luck get -together and made this to rave reviews. I’m having the leftovers for lunch…so good! Light, satisfying and delightfully flavorful. It was super easy to prepare and economical to boot. Thank you so much for this great recipe. I’m eager to try more of yours!
A guest at my pot luck brought your Arugula Dried Cherry and Wild Rice Salad with Zippy Lemon Dressing. I could have eaten it all myself!
So glad I found your blog! Thank you, Kate
Alina
The dish is unexpected and amazing! Definitely to make it again.
★★★★★
Kate
I’m happy you think so, Alina.
Mariam
Loved this recipe! Even my meat obsessed bf was impressed! Thank you Kate x
★★★★★
Kate
Oh, I’m so glad!
Bethany
Hello!
This dish is seriously so delicious!! It’s become a staple (finally commenting after making his about 7 times).
Thank you!!
Kate
You’re welcome, Bethany. So happy this has been put on regular rotation!
Amanda
The entire family loved it,even my 9 yr old and the dogs…
★★★★★
Kate
Ha! Glad to hear it, Amanda.
Emma Moore
Delicious! I made this for myself and my daughter but I missed out the raisins as I know she doesn’t like them. Will be keeping this recipe and making it again – thank you!
Kate
You’re welcome, Emma!
Cassandra
I LOVE this recipe! I add red curry paste as well. Flavors are just awesome! Thank you for this gem!
Kate
YUM that sounds super good, Cassandra.
Hannah
I’m out of quinoa, can I use bulgar instead?
★★★★★
Kate
I think that’d taste great, Hannah.
Vik
I just tried this recipe and it was delicious and so easy to make! My boyfriend loved it and didn’t say a word about this dish not having meat:)
★★★★★
Kate
Perfect! So glad he enjoyed it, too, Vik.
Mariela
This recipe turned out awesome! I made it last Friday so I’m bringing it to the Easter family get-together. It’s bright, light and flavorful. I didn’t have greens the first time I made it but I bought them to have the complete recipe. I also doubled it this time, since it will be more of us enjoying it.
Winner recipe! Thank you so much for sharing it with us!
★★★★★
Kate
Awesome, Mariela! Thanks so much. I hope your friends and family enjoy this! Have a great Easter weekend.
Ashley
This is my new favorite recipes. Delicious! Thanks for sharing.
★★★★★
Kate
You’re welcome, Ashley! :)
Oggi
I cooked this dish using the Kale, I also baked a sweet potato which I put on top with the cauliflower. It was super delicious x
Kate
Yum! Sounds great, Oggi.
Stephany
Great flavor, and healthy. The quinoa took longer to cook, and I had to add more water, maybe because we live in a high altitude city?
Kate
Hi! That may be the case, but I can’t speak to is specifically as I live in the Midwest. Ensure your heat isn’t too high as well.
Elizabeth
Kate, I make a LOT of recipes from your site. They are all delicious and mostly healthy and vegetarian goodness. This one totally knocked it out of the park!!! Ate it two nights in a row for dinner. CRAZY GOOD.
Kate
Aw, thanks, Elizabeth! I love hearing this.
Jeanne
Delicious! The raisins and the dash of pepper flakes really bring this together. I ordered your cookbook last night and can’t wait to get it!
★★★★★
Kate
Thank you, Jeanne! I hope you love the book.
Stephie
Love this!! I made this last night, and it was delicious! I made it with kale (had plenty of time to massage it before my quinoa was done and my roasted cauliflower were done).
I might down the salt next time (I used finely ground sea salt, and I think it might have been just a tad too much), and I might up the raisins to a 1/2 cup because I really enjoyed the raisins, and I was also going to add some halved cashews (or roughly chopped). None of that is necessary, just thought the texture and flavour of those things would be nice.
★★★★★
Kate
Thanks, Stephie! I think cashews would be delicious with this.
Naomi Hopper
I absolutely loved this recipe! The quinoa did come out a wee bit mushy for me…not sure if I did something wrong…?
Kate
Hey, Naomi. Sorry to hear about that. Have you tried the technique I discuss in this blog post? That should keep things al dente.
Naomi Hopper
Oh I didn’t even see that part! I’ll look at it and make it again – the flavours were amazing. Thank you!
Lara
Hi – is this meant to be a “wet” quinoa? I was thrown by the fluff with fork step and almost got rid of it. Initially it was very wet, and I thought that perhaps using regular coconut milk instead of light had just made it soupy, but after leaving it overnight (I’d planned to get rid of it in the morning) I found it had set up much better and the flavors mellowed (was very salty initially), but it’s still “wet”…ive got one picture that shows it a little wet looking, and another that appears to look the typical separated grains?? Thanks!
Gabriele
I like this, but it wasn’t quite to the taste of my partner as is. I’ve been making more vegetarian dishes to save money and to make it easier to make nutritious meals full of fiber. My partner is half Vietnamese, and thought the recipe could use some fish sauce. It adds some of that umami flavor that a meat eater used to elaborate meals might miss. Since I did not add fish sauce while making it (thai peppers from the freezer did go in), we added some umami paste we bought from Trader Joes. It’s a paste made of fish, mushrooms, and other umami heavy ingredients. I’m not sure if you’re a full vegetarian or not, or eat the fish cause they don’t have any feelings, but it did add a certain depth to it that made him okay with the fact I was serving him a meatless dinner. Thanks for the recipes! It’s the first I’ve tried but I’m looking forward to trying a few more! We also used microgreens we’ve been growing in the garden. I had a buuuunch of arugula I eventually had to downsize because I never seemed able to find a way to use it all, was a little sad I didn’t have it anymore when I came across this recipe!
Kate
Thanks for the notes, Gabriele! I don’t eat fish, so that’s why this recipe is lacking in fish sauce or umami sauce, but I’m sure there are plenty of readers that would be open to trying that!
Melissa Hampton Kuhnell
Would rice work in place of quinoa? How would I adjust cooking time? Thanks! (Budding vegan here)
Irem
Thanks for this amazing recipe Kate! Instructions on the quinoa were perfect and the combined flavors were incredible. Definitely a new staple :)
★★★★★
Kate
Awesome! Thanks, Irem!
Justine
This was absolutely delicious!!! I made it for dinner today, and my boyfriend and I loved it. I am happy we will have some for dinner tomorrow as well!
★★★★★
Kate
Perfect! Thanks, Justine!
Martin
This is AMAZING! I know you make money from the ads and the autoplay videos but please tone it down a bit as I tried to follow it crashed Chrome on my computer and safari on my iPad!
Rachel
I seriously love this recipe! Make it all the time, its amazing.
– about to make it now :)
★★★★★
Kate
Thanks, Rachel!
Lindsey
Absolutely delicious! It was a hit with everyone.
Claudia
I love this recipe so much! It’s delicious and so quick to make :))
Dan
This tasted awesome. Next time, I would lessen the water to 1/4 cup as my quinoa came out a little too wet. Will definitely be making this again!! Great job!
★★★★★
Kate
Great! Sometimes that can happen depending on how well the quinoa is drained after rinsing. Maybe try to let is drain better or you can omit a little of the liquid. Glad you enjoyed it, Dan!
Shirley Smith
Loved this recipe! Great flavours and easy to prepare. A definite repeat.
★★★★
Kate
Thank you, Shirley!
Kay
Can you replace cous cous with the quinoa?
Kate
Yes, Kay, if you would like. Quinoa is a good substitute for couscous recipes so you could change it out here. Of course, texture and flavor will vary some. You will also need to adjust your cooking to prepare the couscous. Enjoy!
Emma
So easy and so cozy! It’s the perfect thing to make on a cold day and I had leftover cauliflower I needed to use up. I also get unnecessarily excited whenever I see cardamom called for in a recipe. I’m sure to be making this again and again. Thank you Kate!!
★★★★★
Kate
Happy to provide a recipe with cardamon :) Enjoy, Emma! I appreciate the review.
Christina
Found the quinoa a bit too wet but it was tasty. My 82 year old mother loved it. It wasn’t my favourite recipe of yours but I’ll still give give a 5 star review since my mom enjoyed it so much
Thanks again for sharing your recipe!
Kate
Thanks for the comment, Christina! Next time, try my how to cook perfect quinoa and that should help out with the wetness! Quinoa can be tricky, but so happy it still all worked out.
Kaitlyn Nelson
I love this recipe so much! Such a nice meal when you don’t know what to eat and I always have the ingredients ready. I love the roasted cauliflower in the coconut oil. I could eat that by itself!
Kate
Thanks, Kaitlyn! If you would want to leave a star review since you love it so much, that would be great!
Annika
Just made this tonight for the third time and it did not disappoint! So cozy, delicious, and perfectly filling:)
★★★★★
Kate
Thank you, Annika for sharing! I appreciate your star review. :)
Ash
This was a unique dish, and different than anything I’ve ever cooked before. I used half of a teaspoon of salt and it was still too salty. The flavors are nice and unique. I think in the future I would salt to taste and halve the cardamom.
Kate
Thank you, Ash for trying it! That sounds like a great way to adjust the recipe more to your liking. Enjoy!
Trisha
This is my absolute favorite dish right now The quinoa flavors are so on point. Have made it twice and will make again and again! Love love love!
★★★★★
Kate
Love that! It’s so good. I really appreciate the review!
Martin Andersen
Easy to make and the dish has a really good taste
★★★★★
Kate
I’m happy to hear that, Martin! Thanks so much for your review.
Scott
So this was dinner last night. I made it using baby kale and it tasted great. Easy to make and it didn’t take much time. If I had them on hand, I would have thrown in some lentils for the added protein but the recipe was great.
★★★★★
Kate
Thank you, Scott for sharing and for the review! Enjoy the leftovers (if you have any!)
Matilda Woodhouse
Wow wow wow. I have the ingredients to make this – half a cauli sitting in the fridge, a whole pack of unopened quinoa, frozen spinach, lots of curry spices, and a can of coconut milk. I MUST try this.
★★★★★
Kate
I love it when that happens! Let me know what you think, Matilda when you try it. Thanks for the review!
Lia
This was very tasty! I basically just make all you recipes for my dinners now…
★★★★★
Kate
Thank you! I love that. :) I appreciate the review, Lia!
Cat
I have made a ton of Cookie and Kate recipes over the years, and they always turn out amazingly! This one is SO delicious. I didn’t use curry powder because we were out, and I used spinach as the greens. So so so so so delicious and comforting and filling and healthy!
★★★★★
Elizabeth Ladd
Looking forward to trying this later this week. We will definitely want to save half for leftovers for lunch since there are only two of us. So how do you cook the greens if you want to store them separately for leftovers as you recommend?
Thanks for all your great recipes. We have loved all the ones we’ve tried!
Kate
I would wait to add the greens in for each portion or as you are ready to server. I hope this helps! And I’m happy to hear how much you have enjoyed the recipe you have tried.
Elizabeth Ladd
Thank you; we’re trying it later this week so we’ll see how it goes.
Traci
This has to be one of my favorite recipes from this site. Bursting with delicious flavor and feel-good ingredients.
Thanks Kate :)
★★★★★
Kate
You’re welcome, Traci. Thanks so much for the review!
Debbie A Rush
Made this recipe for my son, huge success, your instructions were perfect, he said it was delicious, thank you so very much for sharing
★★★★★
Kate
You’re very welcome, Debbie!
Victor
I made this tonight for dinner, and though it did not look as good as your pictures, it tasted divine. Delicious..
★★★★★
Kate
It’s all about the taste :) Thanks, Victor!
Shannon
This is now one of my go-to dishes. It’s flavorful, healthy, and so good! Also heats up great. I normally don’t love raisins, but after putting them in once, I would never leave them out again. The first time I made this, I didn’t have cardamom or tumeric and thought the flavor was still fantastic. Thanks!
★★★★★
Kate
You’re welcome! I’m glad you liked it, Shannon.
Paulette
I loved this, it was delicious! Thanks for the recipe and inspiration. I substituted the coconut milk for almond milk (what was in the cupboard) and also made a variation on the cauliflower as a baked gobi 65 flavours, so yummy!
★★★★★
Kate
Wonderful! Thanks for sharing, Paulette.
Abby
Have you ever tried freezing this? It is one of my favorite meals, and we made it for my grandparents tonight and they loved it too! They aren’t cooking much these days so I’d love to cook them a few batches and freeze them if it would reheat nicely. Any thoughts?
Thanks!
★★★★★
Kate
I don’t try to freeze all my recipes, but you can search through readers’ comments to see if anyone else has. Thanks for your review!
Linda
This was delicious! Thumbs up all round. I made a few amendments though as hubby doesn’t like spicy food. I used smoked paprika on the cauli instead of the pepper and I added in some chickpeas to the curry mixture. Turned out deeeelish!
Thanks again Kate, your recipes are always amazing and creative, we appreciate them so much :)
★★★★★
Kate
You’re so sweet, Linda! Thanks so much.
Maria
My husband and I have decided to make a vegetarian meal once a week. We chose this dish to start it off. This was delicious! We are quite satisfied and did not miss the meat at all. Thank you for this!
★★★★★
Kate
I love that, Maria! Thanks for sharing.
Nareesa
I this recipe is delicious. It’s was worried that there wasn’t going to be enough flavor but I was wrong, it had just the right amount. My boyfriend, who’s a very selective vegan eater loved this recipe.
★★★★
Kate
I’m happy you were surprised! Thanks for the comment and review.
Julia
I made this tonight, and it was so delicious that I’m pretty sure I saw tears in my husband’s eyes when he took his first bite. This recipe will be a personal favorite for many years to come — thank you!
BTW, I highly recommend using coconut oil rather than olive. It just makes everything that much richer in flavor.
★★★★★
Kate
You’re welcome! Thank you, Julia!
Caitlin
Can you use rice instead of quinoa? Just started it and realized I don’t have enough for 1 cup quinoa!!:(
Kate
Rice could work too, although I haven’t tried it. Let me know what you think! Sorry I didn’t get to this when you were making it. How did it turn out?
Sarah
This recipe is GREAT! I like to add roasted red bell peppers and serve it with some crispy tofu cutlets too.
Really good for having guests over!
★★★★★
Kate
Thank you! I’m happy to hear this was a hit for you, Sarah.
Jen
This recipe is soooo tasty! It was easy to make. It had the right amount of spiciness. We have been making so many recipes from your blog. All of them have been wonderful! We’re just sticking to your recipes from now on!! Thanks!!
★★★★★
Kate
Thank you,Jen!
Christy Scott
I’m a vegan who doesn’t particularly care for quinoa. This recipe made it quite tasty, and I ate a whole serving of it…. and actually enjoyed it! My daughter and husband LOVED it. I will be adding it to my monthly rotation. Thank you for sharing it. I plan on trying many of your other recipes as well.
★★★★★
Kate
I’m glad this one made you enjoy quinoa! Thanks so much for your review.
Jan
This is a fantastic, flavour-filled and so delicious meal. Very easy to make. Only one of our family of 6 is vegetarian, and everyone loved it! The leftovers were yummy too.
★★★★★
Kate
Thank you for sharing, Jan!
Caitlin
We love love this recipe. It’s such a delicious, simple weeknight meal. The only adjustment I make is to the salt– the amount called for is super salty (and I LOVE salt), and halving the amount is perfect.
★★★★★
Kate
Thank you for sharing, Caitlin!
Theresa
Hi Kate!
I came upon your recipe last night when looking for a gluten-free/vegetarian meal for my partner. It was DELICIOUS. I made a few substitutions: I added roasted eggplant along with the cauliflower and used rainbow chard. It was rich, wonderfully spiced and very hearty. I will be making it again. And I’m thrilled to have found your site!
★★★★★
Kate
I’m glad you loved it! Thanks for sharing, Theresa.
Mike
Kate,
I am so thankful that you have so many delicious vegetarian/vegan friendly recipes on your site. I am yet to be disappointed by anything I try here and this one is no exception. There are so many other sites filled with recipes that are uninspired and lacking in flavor, you are doing awesome work!
★★★★★
Kate
I’m happy you are enjoying my recipes, Mike! Thanks so much for your review.
Erika
This looks even prettier with purple cauliflower!
I’ve had trouble with the quinoa burning on the bottom — do I need to stir it more frequently?
Kate
Hmm… you might need to turn your heat down some and when you stir, make sure you are getting to the bottom. I hope this helps!
Eileen
This is a great farmers market recipe! I made it for lunch today after picking up cauliflower and Swiss chard at the market, and it was delicious. Fairly quick, too, if you’re organized. My husband praised the interesting flavors, and I had to point out that it was vegan for him to notice. I will take the leftovers for lunch and am eager to see if it’s as good reheated. Thanks for the great dish!
★★★★★
Kate
You’re welcome, Eileen!
Pam
I made this last night and will be making it again. So easy and super delicious and filling.
★★★★★
Kate
I’m happy you loved it, Pam! Thanks for sharing.
BRENDA PLUMMER
Omg this is just delicious, I had red, black and white quinoa and used it in this recipe, I roasted some cashew nuts with the cauliflower, I omitted the raisins and a cup of chickpeas (I had just made a batch from dried so tossed some in)and used only 2/4 a can of the coconut milk and it was just delicious. I tossed my roasted cauliflower with the quinoa mix and now the left overs will be eaten cold for lunch at work this week, Cookie and Kate your receipts never disappoint… greetings from an Irish vegan in Ireland.
★★★★★
Kate
I’m glad you loved it! Thanks for sharing, Brenda.
Chris
Another amazing recipe Kate – cooked last night with spinach (yum) and just polished off the left overs for lunch… thank you!
★★★★★
Kate
Thank you, Chris!
Nathalie
Delicious! Next time I will not add any curry powder, to let the cardamom truly shine.
Happy holidays, Kate!
★★★★★
RG
Really good! I don’t cook much, so it took a little bit of dexterity to manage all of the ingredients and add them at the right time. It wasn’t hard though. I’d add a little more raisins if you like a little sweet in every bite. I added kale at the end and that worked out great too. Great recipe!
★★★★★
Karen
A new favourite! Followed the recipe and wouldn’t change a thing. Will be making this often!
★★★★★
Juliana S
Sooo good! My whole family really enjoyed the recipe.
★★★★★
Lindsey H.
SO good! I used rainbow chard & highly recommend (chopped up the stems & cooked them along with the onions – the leaves held up really nicely as well).
If you live in a cold climate like I do, this dish truly has the power to help get you through winter!
★★★★★
Kirsten
Made this for my meat loving father-in-law. He gobbled it up. My husband said it’s the best cauli/broccoli (used a mix) he’s tasted.
I used pimento doce and South African Indian hot chilli mix masala on the veggies as I didn’t have cayenne.
Added some toasted flaked almonds as a garnish at the end and served some honeyed sweet potatoes to fill up the boys some more.
Definitely keeping this one for my next dinner party!
★★★★★
Maya
This recipe got me hooked on your blog (and I’ve now made it many times). That was probably over a year ago and I have since explored many (many!) other recipes. I don’t live in the US so sometimes I have to get creative with the ingredients but I have yet to be let down.
So thank you. This blog has been truly formative in developing my cooking style and has made it easy to cook without meat.
★★★★★
Kate
I love that! Thank you for your comment and review, Maya. I’m excited you come to the blog as a resource!
Holly Shields
My husband likes extra protein, so made salmon. Plated it with the arugula on the bottom, topped with the salmon, then the quinoa and vegetables. I didn’t have much cauliflower, so roasted what I had with broccoli super yummy! A definite keeper! Thanks!
★★★★★
madeleine
I made this for my family (who are avid meat-eaters) and they loved it. My brother, who thought that he hated quinoa, actually asked for a second serving. This dish was not too difficult to execute and it was one of the best quinoa dishes I’ve ever had. I can’t wait to make this again.
★★★★★
Michelle
when you let the quinoa rest, do you keep it covered? love your site, by the way!
Kate
Hey Michelle! So glad to hear it, thank you! You’ll cover the pot while it rests. I’ll edit the recipe to be more clear.
Rebecca
Tried this recipe tonight – excellent! These are the days of lockdown, so I had to make a couple adjustments so that I wouldn’t have to leave the house. Didn’t have cauliflower, so substituted sauteed broccoli slaw (broccoli and carrot strips). Didn’t have raisins so used sliced dates. And full fat coconut milk was used.
I had to simmer the quinoa mixture an extra 5 minutes here in high altitude of Colorado.
Delicious! And easy!
Thanks Kate!
★★★★★
Donna S
Delicious. About half-way through the cooking, I realized I didn’t have coconut milk. Yikes! So I put in yogurt and I also had unsweetened coconut flakes. Turned out fabulous. I believe the raisins and the apple cider vinegar added a great deal to the overall flavor.
★★★★★
Talia
Love your recipes and this is one of my favorites. Thank you for that!
★★★★★
Cheryl Fox
Hi Kate,
I use your recipes all the time and love them! I have a family of 4 hungry vegetarians and you help me feed them. This one didn’t work for me though. There was too much liquid and the quinoa never fluffed. Should I have simmered it without the lid?
Kate
Hi Cheryl! I’m so sorry to hear that this recipe didn’t work out for you. I think your quinoa probably needed a few more minutes on the stove (perhaps my heat setting was a bit higher than yours). I published this recipe a long time ago and now that I’ve reviewing it again, I see that I need to offer a better time range with descriptors. I’ll try to revisit soon! I’m sorry for your troubles.
Julia
I only had full fat coconut milk so this recipe came out much richer than I would have liked. Great with the cauliflower though, might try roasting some carrots when I have the leftovers.
★★★
Renee
You’ve done it again Kate! And Cookie. This meal was delicious. We devoured it then immediately added it to the regular rotation list. I added canned chickpeas to the cauliflower halfway through baking since I’m breastfeeding and can use all the protein I can get. Also made a mint yogurt sauce to drizzle on top that mixed nicely.
★★★★★
Claire
I love this recipe! I have made it a lot over the past couple of years. Tonight I was craving it. Picked up the cauliflower and thought I had quinoa on hand. I did not, so I subbed tempeh and omitted the water. I also use Thai Kitchen red curry paste when I make it instead of the curry powder. It turned out pretty good, but the quinoa soaks up the flavors so well with this dish. Thank you for teaching me to cook quinoa into coconut curry! It’s the best ever.
★★★★★
Meg
This is delicious!! I didn’t have raisins so used dried cranberries and man, it was good. I also did the Kale option and just chopped it quite small and massaged olive oil/salt onto it.
I will absolutely be making this again.
★★★★★
Laura
This recipe is a staple in my household! I thought I didn’t like curry until I tried this dish and now we make curries all the time. It was my gateway curry haha. For some reason my quinoa never cooks in the right amount of time so I just leave it on the stovetop for a bit longer until it looks done. I’m eating it right now for lunch and figured I was long overdue for a comment. :D Thanks for the great recipe!
★★★★★
Kate
Gateway curry, that’s great! Thank you for sharing, Laura.
Céline
I loosely followed this recipe and added the cauliflower to the quinoa to make something like a curry stir-fry. I omitted coconut milk but used a bit of coconut oil for some fragrance. I didn’t have raisins, so to balance the curry I marinated some cucumber slices with apple cider vinegar. It was delicious!
Thank you for the recipe.
★★★★★
Lois
Dear Kate,
Thank you for this delicious recipe. My vegetarian daughter first made this dish for me. I am not a vegetarian but I love this recipe. I have made it several times and never get tired of it!! I use spinach for my greens.
★★★★★
Rachel
This was really good. I ended up pureeing the cauliflower and greens bc I was going to eat it with my grandma who has trouble chewing, but after trying it I knew it wouldn’t be her cup of tea. It was fireeeee I had it with polenta on the side.
Laura
Delish! I used frozen kale and added it when I put in the quinoa.
★★★★★
Pam Sweet
Outstanding. I didnt add any greens but I did add some unsweetened coconut flakes sprinkled on top with some additional raisins. My husband really loved it!
Thais
SOOO GOOD!!
Thanks for sharing :)
Thais
SOOO GOOD!!
Thank you sharing! :)
★★★★★
Cheryl
Deliciosas! I live in Costa Rica and grow tumeric, ginger, and arugula. The dish is wonderful, so tasty with the fresh spices.
★★★★★
Brigitte Kloosterman
This is a wonderful recipe. Thanks so much for the great recipes you offer. I greatly appreciate your efforts:-) So delicious, tasty and healthy!
★★★★★
Marit Hanley
This is delicious, light and healthy. I will definitely make this again – quick and easy too and perfect for the lunch box. Yum!
★★★★★