Curry Quinoa and Kale Cauliflower Bowl - This dish is a great vegetarian or vegan meal for Meatless Monday. Made with a variety of coconut products (coconut milk, coconut chips, coconut oil and coconut vinegar). The Bewitchin' Kitchen


This Curry Quinoa and Kale Cauliflower Bowl is a great vegetarian dish.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 469kcal
Author Randa Derkson


  • Roasted Cauliflower:
  • 1 head cauliflower broken up into florets
  • 2 tbsp coconut oil melted
  • 1 tsp dried thyme
  • 1 1/2 tsp paprika
  • 1/4 tsp sea salt
  • Pinch cayenne pepper
  • Curried Quinoa:
  • 2 tbsp coconut oil
  • 1 onion chopped
  • 1 carrot finely chopped
  • 1 tsp powdered ginger
  • 2 cloves garlic minced
  • 1 tbsp mild curry powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 4 tsp red thai curry paste
  • 1 cup quinoa
  • 1 cup chicken broth no or low sodium
  • 1 can 400 mL Grace Organic Coconut Milk
  • 1 cup chickpeas drained and rinsed
  • 1/4 cup raisins
  • 3 cups thinly sliced kale ribs removed
  • 1 tbsp Grace Organic Coconut Vinegar
  • 2 tbsp finely chopped fresh parsley optional
  • 1/4 cup Grace Coconut Chips


  • Pre heat oven to 425 F.
  • For The Cauliflower:
  • In a large baking dish, toss the cauliflower florets with Grace Coconut Oil, salt, pepper, cayenne, paprika and thyme. Roast for 25-30 minutes, or until golden brown.
  • For The Curry:
  • In a medium pan, melt the Grace Coconut Oil. Add onion, garlic and carrots and saute for about 5 minutes over medium heat. Add curry powder, ginger, salt and paper and curry paste and cook for another minute.
  • Add the dried quinoa and stir until it's well coated with the curry mixture. Next add the can of Grace Organic Coconut Milk, chicken broth, raisins and chickpeas. Bring to a boil then reduce heat to low. Cover and let it do it's thing for 15 minutes.
  • In 15 minutes there should still be a little liquid left (if not, add some water), this is when you would add your chopped up kale. Let it cook for another 5 minutes, or until all the liquid is absorbed. Add the Grace Coconut Vinegar, stir, remove from heat and let stand for 5 minutes.
  • Assembly:
  • Divide the quinoa between four plates and top with the roasted cauliflower. Garnish with parsley and 1 tbsp of Grace Coconut Chips.


Serving: 1g | Calories: 469kcal | Carbohydrates: 64g | Protein: 16g | Fat: 19g | Saturated Fat: 12g | Sodium: 735mg | Potassium: 1300mg | Fiber: 11g | Sugar: 7g | Vitamin A: 8955IU | Vitamin C: 141.1mg | Calcium: 189mg | Iron: 6.2mg