Cauliflower and Butternut Squash Curry Quinoa

Cauliflower and Butternut Squash Curry Quinoa
Serves: 6 Total time: 10 minutes FODMAP rating: high

Discover a mouthwatering plant-based cauliflower and butternut squash curry served over fluffy quinoa! This wholesome dish is packed with flavor, nutrients, and vibrant colors, perfect for a healthy dinner or meal prep. Easy to make and irresistibly tasty, this curry is sure to become a favorite. Click through for the full recipe and step-by-step instructions!

Ingredients
1 red onion, diced
3 cloves garlic, minced
2 cups cauliflower, cut into florets
2 cups butternut squash, cut into cubes
½ cup red lentils
2 tablespoons red curry paste
1 tablespoon soy sauce or tamari
1 teaspoon turmeric
1 (14 oz) can diced tomatoes
1 (14 oz) can coconut milk
1 cup water
2 teaspoons kosher salt
3 cups uncooked rice or 6 cups uncooked quinoa

Instructions
1. Cook quinoa or rice according to your preferred method.

Pressure Cooker: Place all ingredients in the pressure cooker. Cook on high pressure for 5 minutes
Stovetop: Place all ingredients into a large pot for 20 minutes. Be mindful not to overcook the vegetables.

2.Stir and season with more salt and pepper to taste.
3.Serve over cooked quinoa or rice.

*Don’t forget to preload on vegetables before you eat!
*FODMAP Swaps: Check introduction for alternatives to garlic and onion or keep it under 2-3 tablespoons for the entire recipe and increase as tolerated; keep butternut squash servings to under ⅓ cup or swap out and use yellow squash or eggplant; coconut milk can be high in FODMAP, keep portions to under ½ cup per serving or cut amount in half and add in plant-based yogurt