More Great Recipes: Curry | Gluten-Free | Main Dish | Vegan

Vegan Quinoa, Broccoli, and Kale Curry

User Avatar
Member since 2017
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

Filling, enough to be an entree. Match with a green salad and dinner is done. Erna J. Schwartz Place

Ingredients You'll Need

3 tbsp. olive oil, divided
3 cups broccoli florets, stems trimmed
3 cups cauliflower florets, stems trimmed
1 red onion, thinly sliced
1 tbsp. curry powder
½ tbsp. ground cumin
1 cup quinoa, pre-rinsed or washed
2 cups vegetable stock
2 1/2 cups kale, leaves removed from the stalks and cut into 1-inch ribbons
1 tbsp. fresh juice from 1 lime
½ cup roughly chopped fresh cilantro


Heat the 1 ½ tablespoons oil in a large pot over medium-high heat until shimmering. Add the broccoli and cauliflower and a pinch of salt and pepper. Cook, stirring until lightly browned and just tender, 4 to 5 minutes.. Remove from the pot and set aside.

Add the remaining oil to the same pot, and return to medium-high heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 4 minutes. Add the curry powder and cumin, stirring until fragrant, about 30 seconds. Add the quinoa and toast until lightly fragrant, about 1 minute.

Add the broth, and adjust the heat to maintain an active boil for exactly 9 minutes. Stir in the kale until wilted and add the vegetables until they are finished cooking, about 2 minutes more. Stir in lime juice and season to taste with salt and pepper. Top with the cilantro and greens (if using) and serve.

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls