Yellow Goddess Roasted Veggie Quinoa Curry

Now I absolutely love curry and could eat it every single day, and I’m also trying to eat more refreshing meals that I can easily make and have tons of leftovers for lunches throughout the week. Meet my “yellow goddess” curry quinoa packed full of some of my favorite roasted veggies and coated in a yummy, tangy vegan dressing. Each layer of this dish brings the flavors I love most: quinoa cooked in curry, veggies roasted until lightly crispy, and a creamy tahini dressing to bring it all together. Yes, this dish recipe makes a lot of food, but that’s on purpose so you can have lunches and quick dinners ready to go all week. As is, it’d serve 6 hungry people, but if you have fewer than that at home, it stays good for about a week!

While the dish is vegan, it’d also be great with a little yogurt sauce drizzled on.

Prep Time: 15 minutes

Cook Time: 50 minutes

Level: Medium

Ingredients: serves 4-6

  • 1.5 cups of quinoa

  • 2.5 - 3 cups of sweet potato peeled and diced (one large is good)

  • 2.5 - 3 cups of cauliflower florets (one cauliflower is good)

  • 1 can of chickpeas drained

  • 1 shallot, diced

  • 3 cloves of garlic, minced

  • 1/4 cup of olive oil, separated

  • 4 tsp. red or yellow curry paste

  • 1 tbsp. minced ginger

  • Juice of 1 large lemon (1.5 - 2 tbsp)

  • 3 tbsp. tahini

  • 2 tsp. curry powder

  • 1 tsp. turmeric

  • 1/2 tsp. cumin

  • 1/4 tsp white pepper

  • Kosher salt to taste

  • Optional: chopped cilantro for serving

 

  1. Pre-heat your oven to 425. Have the cauliflower, sweet potato, and garlic ready. Add to a baking sheet and drizzle with 1 tbsp of the olive oil, a few pinches of salt, as well as the curry POWDER (not paste, that comes later) and the white pepper. Stir with hands to evenly mix and roast for 20 minutes.

  2. After 20 minutes of roasting, take out the baking sheet and add the drained chickpeas. Stir to mix, and roast for an additional 20 minutes.

  3. While the veggies roast, let’s make the quinoa. In a saucepan, add 1 tbsp. of olive oil to medium heat. Add the curry PASTE, the minced ginger, and the minced shallot, as well as a pinch of salt. Let simmer into a fragrant paste for 3 minutes. Add the dry quinoa and stir to combine. Once combined, add 3 cups of water and stir.

  4. Bring to a boil. Once boiling, turn to low, cover, and let simmer for about 15 minutes until all water is absorbed. Remove lid and fluff with fork, set aside until it’s time to form the whole dish.

  5. Make the dressing: blend or aggressively whisk the remaining 2 tbsp. olive oil, the tahini, the lemon juice, the cumin, turmeric, and a few pinches of salt to form your dressing.

  6. Assemble dish in a large mixing bowl. Stir together the quinoa, roasted veggies, and dressing.

  7. Serve warm or cold, with cilantro if desired. Stays good in the refrigerator for 5-7 days.