Recipe type: main dish

Prep time: 20 min

Total time: 45 min

Serves: 2-3

Enjoy a veggie filled bowl of curry to warm up as the weather changes! Packed with nutrition this curry will satisfy your whole self!

Tanja Smits is a Holistic Health Coach and passionate about living a healthy lifestyle. She loves to work with women and families to clean up their diet and to find the food and lifestyle choices that support you and your family. She will help you to make gradual, lifelong changes that enable you to reach your goals.

Vegan Curry.jpeg_gaitubao_com_510x340_gaitubao_com_500x245


1 sweet potato, peeled and chopped

½ head cauliflower, cut into small florets

1 tomato, chopped in cubes, optional

1 cup kale leaves, remove stems and chopped

1 cup chickpeas, canned or soaked overnight

1 cup coconut milk

1 tsp chili powder (use less for less spice)

1 garlic clove

1 tbsp coriander

½ tsp ginger, grated

1 tsp turmeric

½ tsp cumin

1 cup quinoa


Cook quinoa: Add olive oil to a pot, roast 1 cup quinoa. Add 2 cups water and bring to a boil. Lower heat to a simmer for 15 minutes or until all water is absorbed. Fluff with a fork and set aside.

Mix garlic, shallots, coriander, ginger, turmeric, cumin in a blender or food processor and blend to make a paste. If you don’t have a blender, combine with a mortar and pestle.

Heat a pot over medium/high heat. Add olive oil and heat curry paste, stirring well so paste does not burn. Once paste starts to dry, add small amounts of coconut milk, constantly stirring until 1 cup coconut milk is combined. Lower heat. Add sweet potato, cook 5 minutes. Add cauliflower, cook 3 minutes. Add tomatoes and chickpeas. Add kale when almost ready to serve. Season with salt, black pepper and chili powder to taste.

Place quinoa in bowls, top with curry. Yum!

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