Cauliflower Quinoa with Coconut Turmeric Sauce

Posted by Navita Verma on

A hearty and wholesome meal one-pot vegan coconut turmeric curry preparation with cauliflower and quinoa.

10 minutes

30 minutes 



Prep Time

Cook Time



What You’ll Need:

  • Non-stick pan
  • Spoons


  • 1 cup cauliflower
  • ½ cup quinoa
  • 1 cups coconut milk
  • 2 tbsp coconut oil
  • 1 tbsp cumin seeds
  • 2 raw shallots
  • 2 whole green chilies
  • 1 tbsp tomato paste
  • ½ tbsp ginger garlic paste
  • 2 tbsp turmeric powder
  • To taste salt
  • 2 bay leaf
  • 5-6 whole peppercorns
  • 1 tbsp poppy seeds
  • ¼ cup chopped coriander

Prep Instructions:

  1. Cut the cauliflower into florets and allow them to soak in salt and turmeric water.
  2. Finely chop the shallots and green chilies.
  3. Pre-wash the quinoa in cold running water 3-4 times. Set aside.
  4. In a non-stick pot, heat coconut oil on medium flame. Once the oil is heated, temper the oil with cumin seeds, bay leaf, and peppercorns. Let it sizzle.
  5. Into the oil, add the finely chopped shallots and sauté until golden brown.
  6. After this add the ginger garlic paste and cook for 5 minutes. Sauté until the raw ginger smell is gone.
  7. Now add in the green chilies and tomato paste. Cook until the oil separates.
  8. Add in the turmeric powder and poppy seeds.
  9. Add a little water to avoid burning the powders.
  10. Strain the cauliflower and the pre-washed quinoa into the pot. Cook for another 2-3 minutes.
  11. Add in the coconut milk, 1 cup of water, and salt.
  12. Let it simmer for 10-15 minutes on medium flame or until the cauliflower is cooked.
Finish with freshly chopped coriander!

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