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Cauliflower, zucchini and chickpea curry with quinoa in brass bowls with handles.
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5 from 2 votes

Vegetable Curry Quinoa Bowls {Vegan}

This delicious (and easy!) plant-based Vegetable Curry Quinoa Bowl recipe are a fantastic way to work a healthy dose of vegetables and protein into your day!
Prep Time12 mins
Cook Time13 mins
Total Time25 mins
Course: Entrees
Cuisine: Indian
Keyword: Healthy Dinner Recipes
Servings: 4 Servings
Calories: 239.5kcal



  • Heat the ghee or oil in a large nonstick skillet set over medium-high heat. Add the ginger and cook, stirring frequently, for 1 minute. Add the garlic and cook for 30 seconds.
  • Stir in the cauliflower and cook, stirring occasionally, for 2 minutes. Add the zucchini and bell pepper, and cook for 1 minute.
  • Add the curry paste and stir until the vegetables are coated. Stir in the coconut milk and chickpeas. Bring to a boil, then reduce heat slightly and simmer until the vegetables are tender, 7 to 8 minutes.
  • Season with salt and pepper, and stir in the parsley.
  • Divide the quinoa between four bowls. Top each with 1 cup of the curry. Serve.


Weight Watchers Points: 5 (Blue – Freestyle SP) / 5 (Green) / 3 (Purple)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.


Serving: 1Cup Curry + ¼ Cup Quinoa | Calories: 239.5kcal | Carbohydrates: 32g | Protein: 8g | Fat: 11.6g | Saturated Fat: 4.1g | Cholesterol: 5mg | Sodium: 652.4mg | Fiber: 8.1g | Sugar: 4.1g