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Roasted Veggie Coconut Curry with Quinoa

Roasted Veggie Coconut Curry with Quinoa

This colorful and comforting dish packed with protein is the perfect make ahead meal.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4

Equipment

  • Roasting pan/baking sheet
  • Medium stock pot

Ingredients

Roasted vegetables

  • 1 head of cauliflower, cored and broken into florets
  • 2 sweet potatoes, peeled and cubed, approximately 3 cups I used purple sweet potatoes
  • 1 leek, cleaned and chopped
  • 1 tbsp walnut oil
  • 1 tsp kosher salt
  • freshly cracked black pepper to taste

Chickpeas in Curry Sauce

  • 15 oz chickpeas, drained and rinsed
  • 14 oz coconut milk
  • 1 tbsp curry powder
  • 1 tsp kosher salt
  • 1/2 lime, juiced
  • 1 tsp honey
  • 1 tsp lemongrass
  • 1 tsp garlic, minced
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • Quinoa, cooked according to directions, for serving

Instructions

Roasted vegetables

  • Preheat oven to 400 degrees.
  • Evenly spread veggies on a baking sheet.
  • Drizzle walnut oil over all of the vegetables.
  • Season with salt and pepper.
  • Roast for 25 minutes or until fork tender.

Chickpeas in Curry Sauce

  • Combine all of the ingredients in a stock pot over medium heat.
  • Stir until well incorporated.
  • Allow to simmer for 10 minutes until the coconut milk has slightly thickened and reduced, stirring occasionally.
  • Pour the sauce of the roasted veggies and quinoa.

Notes

I used a combination of roasted purple sweet potatoes, cauliflower, and leeks in this, but feel free to substitute with what you like or have on hand.
Quinoa makes the perfect base for this dish, but you can also use basmati rice, brown rice, farro, or any of your favorite grains.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!