Butternut Squash, Kale, & Quinoa Curry (vegan, gluten free, 1-pot meal)
Delicious fall inspired vegan curry with tender butternut squash, kale and quinoa. So flavorful you wont even realize it’s vegan.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: serves 6-8 1x
Ingredients
2 1/2 tablespoons olive oil, divided
4 cups butternut squash, 1-2 inch cubes
1 large onion, cut in half and sliced thinly
2 large carrots, sliced and cut in half
1 large red bell pepper cut into 1 inch pieces
1 cup quinoa, rinsed
5 1/2 cups vegetable broth (if using low sodium you may need to add more salt to the recipe)
2 1/2 teaspoons curry powder
1/4 teaspoon pepper
salt to taste
1/8 teaspoon red pepper flakes
3 cups of kale cut into thin strips
2 tablespoons fresh lemon juice
pumpkin seeds for garnish, optional
cilantro leaves for garnish, optional
Instructions
In a large soup pot add 1 tablespoon of the olive oil and heat over medium high heat. Once the oil is heated, add the butternut squash and cook for 4-5 minutes, stirring frequently. The squash won’t be cooked all the way yet but remove it to a plate and set aside.
Reduce heat to medium and add the remaining olive oil and heat. Add the onion, carrots, and red bell pepper and cook till onions are soft, about 4-5 minutes. Add the rinsed quinoa, curry powder, pepper, and red pepper flakes. Cook for 2 minutes till fragrant and pour the vegetable broth and stir to combine. Bring to a boil and adjust heat to keep a nice simmer going. After cooking for 4-5 minutes, add the partially cooked squash back in along with the kale. Cook till the quinoa is cooked, the kale is wilted, the squash is cooked through and most of the moisture is absorbed, about 6-8 more minutes. Drizzle the lemon juice in and stir till combined.
Taste to see if you need salt and add more if you do. It will get thicker as it cools. After dishing up into individual bowls, sprinkle with pumpkin seeds and cilantro, if desired.
Notes
If you want this to be more soup-like you can add more vegetable broth to your desired consistency. As is, it should be a similar consistency to what a curry over rice would be.
Keywords: Butternut Squash, Kale, & Quinoa Curry (vegan, gluten free, 1-pot meal)