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Crucifer Curry with Quinoa

Want to heat up your Valentine's Day date night? Savor this spicy vegan curry dish featuring broccoli, cauliflower, ginger, garlic, and quinoa all swimming deliciously in coconut milk.

Cauliflower and broccoli, both a part of the cancer-fighting crucifer family of vegetables, add a hearty texture to this scrumptious vegan dinner recipe featuring quinoa, raisins, and coconut milk. Put this spicy dish on your radar for a romantic vegan Valentine's Day rendevoux.
Cauliflower and broccoli, both a part of the cancer-fighting crucifer family of vegetables, add a hearty texture to this scrumptious vegan dinner recipe featuring quinoa, raisins, and coconut milk. Put this spicy dish on your radar for a romantic vegan Valentine's Day rendevoux.

Crucifer Curry with Quinoa

Serves 6

Ingredients:

  • 2 tablespoons olive oil

  • 1 onion, halved, thinly sliced

  • 3 cups broccoli florets

  • 3 cups cauliflower florets

  • 2 carrots, diced

  • 2 cloves garlic, minced

  • 2 tablespoons finely chopped fresh ginger

  • Salt and freshly ground black pepper

  • 1 to 2 tablespoons red curry, depending on your taste

  • 1/2 teaspoon dried thyme

  • 1 cup white wine

  • Zest of 1 lime

  • 1 (15-ounce) can coconut milk, shaken well before opening

  • 1-1/2 cups cooked red quinoa

  • 2/3 cup raisins or dried currants

  • 1/4 cup finely chopped fresh parsley or cilantro


 Directions:

  1. Heat oil in a large saucepan over medium heat. Add vegetables and cook, stirring often, until they are softened.

  2. Add garlic and ginger and season with salt and pepper, curry, and thyme. Cook, stirring, for 1 minute or until fragrant.

  3. Add wine and lime zest, scraping the bottom of the pan to loosen any browned bits. Bring to a simmer. Stir in coconut milk and bring to a simmer (do not boil).

  4. Stir in quinoa and currants and bring back to a simmer. Scatter with fresh herbs and serve immediately.


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