Vegetable Curry Quinoa Bowl Recipe
Recipe By Tori Avey
Recipe for creamy indian-style curry with cauliflower, sweet potato and chickpeas, over mint and parsley quinoa. Vegan or vegetarian.
4.8
10 Rating -
Rate
35minstotal
5minsPrep
35m.total
5m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegetable Curry Quinoa Bowl Recipe
- 1 cup Quinoa
- 2 cup Vegetable Stock
- 1/2 tablespoon Coconut Oil Or Extra Virgin Olive Oil
- 1/4 Medium Onion, Diced
- 1 Cloves Garlic, Minced
- 1/2 teaspoon Tomato paste
- 0.38 teaspoon Turmeric
- 1/4 teaspoon Salt
- 1/4 teaspoon Curry powder
- 0.13 teaspoon Ground ginger
- 0.13 teaspoon Cayenne
- 0.06 teaspoon Cumin
- 0.63 cup Water
- 3/4 teaspoon Cornstarch or potato starch
- 1/2 Small sweet potato, peeled and diced small
- 0.38 pound Cauliflower, cut into bite sized pieces
- 7.50 ounce Chickpeas or garbanzo beans, drained
- 1/4 cup Full fat coconut milk
- 1 tablespoon Fresh Mint, Chopped
- 1 tablespoon Fresh parsley chopped
- As required Raita, greek yogurt or labaneh
- As required Fresh chopped mint or cilantro
Nutrition
value
value
1644
calories per serving
46 g Fat74 g Protein222 g Carbs100 g FiberOther
Current Totals
- Fat46g
- Protein74g
- Carbs222g
- Fiber100g
MacroNutrients
- Carbs222g
- Protein74g
- Fiber100g
Fats
- Fat46g
Vitamins & Minerals
- Calcium854mg
- Iron35mg
- Vitamin A5010mcg
- Vitamin B13mg
- Vitamin B21mg
- Vitamin B39mg
- Vitamin B62mg
- Vitamin B9991mcg
- Vitamin B120mcg
- Vitamin C123mg
- Vitamin E10mg
- Copper3mcg
- Magnesium691mg
- Manganese12mg
- Phosphorus1160mg
- Selenium108mcg
- Zinc15mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Tori Avey