| Prep: 15 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 290 | 13g | 8g | 36g |
| sugars | fibre | protein | salt |
| 7g | 7g | 10g | 0.75g |
Why I Love American Cauliflower and Quinoa Curry
Before moving to America, my parents didn’t count Cauliflower and Quinoa Curry among their repertoire of traditional Nigerian dishes. Fast forward two decades, here I am, in the heart of the South — Atlanta, Georgia– sharing with you the brilliance of this millennial food trend, one of my all-time favorite American recipes. More than just a fusion of nutritious ingredients, this recipe bears witness to my culinary journey, a delightful amalgamation of Southern warmth and fiery West African flavor.
A Tale of Two Continents
Cooking is an evolving art for me, a medium to explore my roots and simultaneously embrace my American upbringing. It’s a colorful tapestry weaved with threads from West Africa and Southern America. The Cauliflower and Quinoa Curry is a beautiful representation of this hybrid identity. This dish demonstrates the magical blend of Cauliflower, a quintessential American ingredient, and Curry, a component that screams flavorful spice– a gentle reminder of my Nigerian heritage.
The inspiration for this recipe came from celebrated chef and health coach, Diana K Rice. Her emphasis on nutritious yet delicious food resonates with my perspective on cooking. And I believe, as Diana maintains with every recipe, that eating well doesn’t mean skimping on flavor. And trust me, this Cauliflower and Quinoa Curry mirrors the same sentiment.
Marrying Flavors: The Recipe Magic
Creating this recipe is like directing a beautiful orchestra of contrasting yet harmonious flavors. The nuttiness of quinoa blends with the rich creaminess of coconut milk, and the sweetness of cauliflower and peas strikes a perfect balance with the fiery spices like curry, turmeric, and cayenne pepper. The result? A delicious, hearty, and vegan explosion of flavors that effortlessly combines the comfort of Southern food and the vibrancy of West African cuisine.
Although the Cauliflower and Quinoa Curry can hold its own as a stand-alone dish, it also pairs beautifully with crisp garlic Naan bread or a refreshing cucumber salad. It’s an incredibly versatile recipe that offers an exquisite tasting experience every time.
Whether it’s a chilly winter evening or a casual summer lunch, there’s something innately comforting about tucking into this bowl of Cauliflower and Quinoa curry. It’s a dish that has been crafted with love, one that is an ode to both my cultural ancestry and my adopted homeland. And I hope it becomes a part of your culinary journey, as it has been a significant part of mine.
What You’ll Need
- 1 large cauliflower head, cut into florets
- 1 cup uncooked quinoa
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) coconut milk
- 1 cup vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup frozen peas
- 1/2 cup chopped fresh cilantro
- 2 tablespoons lemon juice
- Salt and Pepper to taste
Method
Step One
Start by boiling the quinoa. Use double the amount of water to quinoa (so 2 cups of water for 1 cup of quinoa). Bring to a boil then reduce to a simmer, cover, and let it cook until all the water has been absorbed (about 15 minutes).
Step Two
While the quinoa is cooking, heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic cloves to the pan and sauté until the onion is translucent, about 5 minutes.
Step Three
Add the cauliflower florets to the pan and sauté for another 5-7 minutes, until the cauliflower begins to turn golden.
Step Four
Stir in the curry powder, turmeric, ground cumin and cayenne pepper. Cook for another 1-2 minutes until the spices are fragrant.
Step Five
Add the diced tomatoes (with their juice), coconut milk and vegetable broth to the pan. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the cauliflower is soft and tender.
Step Six
Stir in the cooked quinoa, drained and rinsed chickpeas, and frozen peas. Cook for another 5 minutes until everything is heated through.
Step Seven
Remove the pan from the heat. Stir in the chopped fresh cilantro and lemon juice. Season the curry with salt and pepper to taste.
Step Eight
Serve the Cauliflower and Quinoa Curry warm. Enjoy!
