Main Dishesclosetcooking
Cauliflower and Butternut Quinoa Curry
A quick and easy cauliflower and butternut squash Thai style red curry with lentils and quinoa!
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
📝 Preparation Steps
1
Heat the oil in a large saucepan over medium heat, add the onion and carrots and cook until tender, about ⏱️ 10 minutes.
oil1 tablespoononion (~1 cup), diced1carrots (~1 cup), diced2
2
Add the curry paste and cook, while stirring, until fragrant, about a minute.
3
Add the coconut milk and mix until the curry paste has melted into it before adding the broth, cauliflower, butternut, lentils, quinoa and kale and cooking until everything it tender, about ⏱️ 15-20 minutes.
coconut milk1 (14 ounce) can
4
Add the lime juice, sugar, and fish sauce. (Taste test here to make sure that the sour, sweet and salty aspects are balanced out nicely, adjusting as desired!)
lime, juice and zest1fish sauce (or soy sauce or tamari)1 tablespoon
5
Add the cilantro and enjoy!
cilantro, chopped2 tablespoons
Nutrition Facts
calories
Calories 304
fat Content
Fat 13g
fiber Content
Fiber 6g
sugar Content
Sugars 7g
sodium Content
Sodium 254mg
protein Content
Protein 10g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 0.3mg
carbohydrate Content
Carbs 38g
saturated Fat Content
Saturated 9g
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