Fall Vegetable Curry with cashew quinoa
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Fall Vegetable Curry with cashew quinoa

Submitted by: Linda Zanyk

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 4

Tangy, creamy, with a hint of heat if you like. Good way to get some tasty and healthy carbs I am not positive 0f the breakdown; new to this


  • 1 1/2 tsp. coconut oil, raw, extra-virgin, organic
  • 1 c. sweet potato, fresh, organic
  • 1 c. cauliflower, fresh, organic
  • 1 c. onion, yellow, organic
  • 2 tsp. curry powder, organic
  • 1/2 tsp. bell pepper, red, fresh, organic
  • 1/2 c. broth, vegetable, organic
  • 1/4 tsp. sea salt, unrefined and pure
  • 15 oz. chickpeas, cooked, organic
  • 14 1/2 oz. tomatoes, diced, canned, organic
  • 2 tbs. cilantro, bunch, fresh, organic
  • 1/2 c. yogurt, greek, plain, full-fat, plain, organic
  • 1 c. quinoa, white, organic
  • 1/4 c. sea salt, unrefined and pure
  • 1/4 tsp. sea salt, unrefined and pure


Heat coconut oil in large nonstick skillet over med-high heat. Add sweet potato to pan; saute 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder and red pepper if using.Cook 1 minute stirring constantly. Add broth, and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

Cook rice or other grain according to directions omitting salt and fat. Stir in cashews and salt.

Published in Cooking Light Oct. 2010 with a couple of variations (called for basmati rice and olive oil)