Beetroot Cauliflower Curry with Chickpeas and Quinoa

March 20, 2020 2 min read

Beetroot Cauliflower Curry with Chickpeas and Quinoa

RECIPE BY PIA MIA CLEAN FOOD

This beautiful buddha bowl here is filled with delicious beet and cauliflower curry. The color is so vibrant and inviting that leaves you wanting for more. 

INGREDIENTS
  • Coconut Oil, 1 tsp
  • Red Onion, 1 (chopped into cubes)
  • Beetroot, 2 (chopped into cubes)
  • Carrot, 1 (chopped into cubes)
  • Small Cauliflower, 1/2 (cut into florets) 
  • Coconut Milk, 400 ml
  • Chickpeas, 1 can 
  • Mild Curry Powder, 2 tsp
  • Cumin Seeds, 1 tsp
  • Ginger, 1 knob ( about 1 cm in length)
  • Cinnamon Stick, 1
  • Salt & Pepper, to taste
  • Coriander Leaves
METHOD
  1. In a saucepan, warm up the oil and fry the onions together with the beetroot. 
  2. Add the remaining vegetables and spices and braise for about 2 minutes.
  3. Add the liquid ingredients and let everything simmer for about 10 - 15 minutes until the vegetables are cooked through.
  4. Serve in your coconut bowls with your favourite grains and enjoy!

 

Marlena is a recipe creator and food photographer based in Berlin. She describes herself as a rainbow food stylist. All her recipes are vibrant and inviting which inspires people to eat healthier plant-based meals.

Instagram: https://www.instagram.com/pia_mia_clean_food/

 

For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!

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