Vegan Curry Roasted Veggies with Quinoa (COLLAB WITH THE HAPPY PEAR!)


Learn how to make an easy vegan recipe with roasted veggies and quinoa. A gluten-free dinner idea! So hearty, flavorful and delicious!
SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE: http://bit.ly/EWBWebsite

MEET THE HAPPY PEAR!
Subscribe to their Channel! http://bit.ly/HappyPearChannel
Visit Their Website! http://bit.ly/HPearWebsite
Watch their Inspiring Ted Talk! http://bit.ly/HPTedTalk

CLICK HERE FOR THAI VEGGIE CURRY RECIPE! http://bit.ly/HPThaiCurry

CLICK HERE TO WATCH THE FULL NEW YEAR NEW DINNER PLAYLIST! http://bit.ly/EWBNYND

WATCH MORE OF THE HAPPY PEAR’S AWESOME RECIPES!
Chia Seed Pudding http://bit.ly/ChiaSeedPuddingHP
Shepherds Pie http://bit.ly/HPShepherdsPie
Veggie Korma http://bit.ly/VeggieKormaHP
Pumpkin Soup http://bit.ly/PumpkinSoupHP
Chocolate Salted Caramel Tart http://bit.ly/ChocCarmTartHP

FOLLOW THE HAPPY PEAR HERE!
Facebook: https://www.facebook.com/TheHappyPear
Twitter: https://twitter.com/thehappypear
Pinterest: https://www.pinterest.com/thehappypear/
Instagram: https://instagram.com/thehappypear
Snapchat: thehappypear

BETH’S CURRY ROASTED VEGGIES AND QUINOA RECIPE
Serves 4

INGREDIENTS:
1 ½ cups (270 g) rinsed Quinoa
3 cups (700 ml) vegetable broth
½ white onion, sliced thinly into half moons
1 whole shallot, cut into quarters
7 medium size carrots, tops removed, sliced in half
1 ½ cups (350 ml) of cauliflower florets
3 tbsp (45 ml) olive oil
salt and pepper to taste
1 tsp (5 ml) curry powder
¼ cup (40g) whole raw almonds
¼ cup (40 g) currants
¼ cup (40 g) golden raisin
2 tbsp (30 ml) fresh mint, roughly chopped

METHOD:
Combine quinoa and broth in a large saucepan, bring to a bowl. Cover and cook on low until all the broth is evaporated 10-15 mins. Then remove from flame, keep lid on to keep warm.

Place veggies on a large rimmed baking sheet, sectioned off by kind. Drizzle with olive oil, sprinkle with salt, pepper, and curry powder.

Roast at 450F (230C) for 10-15 mins until veggies are sweet and caramelized.

Add dried fruit and almonds to the quinoa, fluff with a fork. Spoon out into a single layer on a large platter. Top with fresh mint.

Place a layer of onions on top, follow by carrots and cauliflower. Enjoy!

Makes for great left overs too for the lunch box the next day!

20 comments

  1. Seven recipes? I’d never heard of that. Crazy! Thank goodness for this collab (and curry roasted veg 🙂 By the way, I love that you combine onion and shallot—so delicious.

  2. YAY! A vegan and gluten free meal! <3 Great job Beth, looks beautiful!

    If I could make a further request it would be for a more elaborate meal, something fancy that just takes it to the next level, if you know what I mean. This is kind of a staple in my house, so I guess what I'm asking for is "party"-food 🙂 Both vegan and gluten free. Thank you soo much Beth LOVEEEEE your channel.

  3. Woooow amazing I would love to make this buttttttt I hate raisins so much can I exchange it to something else? Please and btw I love ur channel so much

  4. I’m cooking a boneless leg of lamb to night and this will accompany the lamb. I went to the store for fresh mint and there was none, so I will add 2 tsp. of dry. Thank you Beth.

  5. I have been making this without curry powder for quite a while now. It really tastes much better with curry powder! Thank you, Beth! Happy New Year! 🙂

Leave a Reply