Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

✅ A gentle, step-by-step 40-day Jumpstart
✅ Weekly live support + check-ins with certified coaches
✅ Quick, feel-good Pilates workouts (just 5 minutes a day)
✅ Monthly mindset coaching and book club
✅ Live cooking classes + bonus cookbooks
✅ And a private community (no Facebook drama here)

It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

👉 Click here to check it out and join the Collective

You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

Cauliflower and Butternut Squash Curry Quinoa

butternut squash cauliflower curry quinoa Jun 12, 2024

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

Click here to learn more about our plant-based membership called, The Collective

Learn More

Stay connected with news and updates!

Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.

Before You Dive Into This Delicious Recipe… 🍲

Cauliflower and Butternut Squash Curry Quinoa

Stay connected with news and updates!

Stay Connected