A delicious, easy and quick meal, this one pot vegan Spinach, Cauliflower, Quinoa and Chickpea Curry is perfect for when time is tight but you still want to eat healthily.
Hands up who is feeling like they have overdone it a little over Easter…Me, me, me! I am usually pretty careful with what I eat, but lately it has just been an onslaught of chocolate (mainly egg shape) and rich (AKA calorie laden) meals. I am sure Easter is becoming more and more like a mini Christmas every year!
I am feeling the need to redress the balance and have some healthier meals now that Easter is over. This simple one pot curry is perfect as it is packed full of healthy veggies, spices and quinoa, but still flavoursome and delicious…and surprisingly filling! It also takes less than 30 minutes to make and all cooks in one pot – perfect for when life is super busy.
As an added bonus, it is vegetarian and vegan friendly, as well as being gluten free and dairy free.
If you are not vegetarian or vegan and want to make this meaty, it would be a great way to use up leftovers…especially leftover roast lamb, if you have any left. The incredible flavours in this recipe are just made to go with lamb, but it would also go well with leftover turkey or chicken.
I find a portion of this super filling, and consequently I don’t really feel the need for any accompaniments, but if you feel you need more carbs in your life, you could serve this with naan breads or chapattis.
If you’re trying to be healthy, you might just want to have this with a glass of water, right? 😉 But if you would like a wine match, I suggest an aromatic white, such as Sauvignon blanc, Riesling or Gewürztraminer would work well here.
If you like my Spinach, Cauliflower, Quinoa and Chickpea Curry…
…then you might like:
- Roasted Aubergine and Red Lentil Dhal (Vegan)
- Butternut Squash, Cauliflower and Red Lentil Dhal (Vegan)
- Kale and Red Onion Dhal with Buckwheat (Vegan)
- Easy Yellow Split Pea and Spinach Dhal (Vegan)
Spinach, Cauliflower, Quinoa and Chickpea Curry (Vegan)
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 teaspoon dried chilli flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 cloves garlic crushed or grated
- 3 cm ginger grated
- 3 teaspoons ground turmeric
- 1 small cauliflower (or ½ a large one, cut into small florets)
- 150 g quinoa
- 400 g tin chickpeas drained
- 400 g tin chopped tomatoes
- 400 ml tin coconut milk
- 100 g spinach
- Naan breads / chapattis / pickles / chutneys (optional)
Instructions
- Put the olive oil and diced onion in a wide, deep saucepan and fry gently with the lid on for 3 minutes.
- Remove the lid and add the chilli, cumin, coriander, garlic, ginger and turmeric. Fry gently for 2 minutes – add a splash of water if it gets a little dry.
- Add the cauliflower, quinoa, chickpeas, tomatoes and coconut milk. Bring to the boil, then reduce the heat and cook for 20 minutes, or until the cauliflower is tender and the sauce reduced nicely.
- Stir through the spinach until just wilted, and serve the curry in bowls, just as it is or with naan breads / chapattis / pickles / chutneys / etc., if you wish.
Notes
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Jacqui Bellefontaine says
This curry looks delicious and is just the type of dish I want to be eating after Easter. Full of flavour! You have even made curry look good which is not always very easy.
Feels a bit strange to be saying this to you but thank you for sharing on #CookBlogShare
Jacqui x
Eb Gargano says
Thanks Jacqui…I am definitely feeling the need for healthier meals after Easter!! And thanks for your kind words about my photography…I agree that it’s not usually very easy…I find myself having to photograph lots of curries, stews etc. (my favourite kind of food, but not exactly photogenic!!) spinach or coriander usually help…and other more colourful things in the shot…I love my new turquoise glasses…they do help!! And actually this curry is a very vibrant yellow, I had to tone it down in editing as it didn’t look real!! Eb x
Corina says
This looks like just what I need to eat right now! Like you, I’m most definitely craving easy healthy meals now that Easter is over. I have everything I need for this and I’m quite tempted to make it this week! Thank you so much for sharing with #CookOnceEatTwice
Eb Gargano says
Thanks Corina, hope you enjoy it if you make it…it is super tasty 😀 Eb x
Jenny Paulin says
your curry has such an amazing golden hue and it looks so appealing. funnily enough I have also posted a cauliflower recipe this week, it is just so versatile and able to adopt so many flavours into its florets. x
Eb Gargano says
Oooh yes, I do love cauliflower and it goes so well with spice! It is actually much more yellow in real life – I had to tone it down in editing as it just didn’t look natural!! Eb x
Mandy says
As you know I am a huge cauliflower fan and I love the sound of this recipe. I make something similar but I haven’t tried it with quinoa. Sounds like a good way to add some extra protein to a veggie meal so I will have to give it a go.
Eb Gargano says
Me too – cauliflower is awesome…especially with spices like cumin and turmeric. You have to try it with quinoa…it’s so good, and as you say, a great source of veggie protein. Eb x
Honest Mum says
This is dreamy, limiting dairy here so this has inspired me to go make a curry, thanks x
Eb Gargano says
Aw, thanks Vicki – perfect for anyone limiting or cutting out dairy…tastes really creamy from the coconut milk and so super easy 🙂 Eb x
Angela / Only Crumbs Remain says
Love the sound of this Eb, those veggies and spices and how easy you’ve made it make it very tempting indeed – I only wish hubby would embrace curries! Though thankfully I can imagine Mum and dad enjoying this – so all is not lost 🙂
Angela x
Eb Gargano says
Thanks Angela 🙂 Such a shame Mr E doesn’t like curry…I still definitely think you need to start that new blog ‘sneaky curry’ 😉 Eb x
Kate - gluten free alchemist says
What a lovely fresh curry Eb and yes….. perfect after all that chocolate!
I think I actually prefer Easter to Christmas…… possibly because there is lots of my very favourite ingredient (chocolate) and also because it seems warmer, more chilled and there is less expectation on who you spend it with….. Indulgence seems less ‘contrived’….. but always good to have a little less when the dust settles…. x
Eb Gargano says
Thanks Kate…I definitely need more of this kind of food after my Easter indulgences!! Yes, I think I agree about Easter…definitely more chilled and fewer expectations. Eb x
chloe says
Oh this is the perfect quick and easy fish for me to try during the week. I shall be saving it to try #freefromfridays
Eb Gargano says
Aw, glad you like it, Chloe!! 😀 Let me know how it goes, if you try it. Eb x
Juliet says
I love spinach in a curry with cauliflower, this looks delicious with the addition of the quinoa and coconut milk. I’ve pinned this to keep, I will definitely be making it, thank you
Eb Gargano says
Thanks Juliet – it’s a really yummy combination 🙂 Let me know what you think if you make it!! 😀 Eb x
Margo Van Den Bossche says
Hey, I was wondering if you cook the quinoa beforehand or do you just throw it in when it is still hard?
Eb Gargano says
I just throw it in when it’s hard and it cooks in the sauce – so easy!! 😀
Penny Avis says
Delicious meal and so easy all in one pot. I had some diced butternut squash left over and added this at the same time as the cauliflower and chickpeas. Unfortunately forgot to take a photo before devouring it!
Eb Gargano says
Thanks Penny 🙂 I LOVE your idea of adding butternut squash too – I can only imagine that made it taste even better!! And not managing to take a photo before devouring it sounds like the best compliment ever. Thanks so much for letting me know. It always makes me so happy to know my recipes are being made and enjoyed! Eb 🙂
Pauline Rosenberg says
Excellent dish! I left out the chile flakes and spinach (had none), but it was still yummy. The cauliflower gave it great texture.
Eb Gargano says
So pleased you liked it! And thanks so much for letting me know – it really means a lot! Eb 🙂
bond says
This was easy to put together and it smells delicious. I am giving it a trial before making it for a pot luck dinner,…it an couple of weeks. 🙂
Eb Gargano says
Yay – so pleased you like it. Hope it goes down well at the pot luck! Eb 🙂
bond says
the next day I cooked some butternut squash spirals to go under the curry…..they tasted good, but got too soft and mush for my taste….for the pot luck I think I will add chunks of sweet potato when I add the cauliflower.
I might have been a bit “careless” in measuring the spices; my curry was pretty hot….would that be the red pepper flakes or….is tumeric a hot spice?
Eb Gargano says
Glad you liked it. Love the idea of adding sweet potato! Turmeric’s not hot at all, but the chilli flakes definitely are! I suggest 1 teaspoon in the recipe, but if that’s a bit hot, I suggest starting with 1/2 teaspoon and see how you go. Good luck with the pot luck – I’d love to know how it goes! Eb 🙂