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Broccoli quinoa curry Buddha bowl served with lime tahini
Colourful and tasty vegan Buddha bowl with broccoli, quinoa and curry lime tahini

Broccoli & quinoa curry bowl with lime tahini dressing

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Green energy in a bowl. The blanched broccoli retains all its vitamins and crunch, to which the coconut curry sauce adds warmth. The meeting of tahini and lime in the dressing creates a creamy, acidic contrast that highlights the natural sweetness of the vegetables.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 510 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan (for cooking quinoa and blanching broccoli)
  • Bowl with ice water
  • Frying pan for the sauce

Allergen Information

⚠️ Sesame seeds

Instructions

1 ✓

Rinse the quinoa with hot water, then cook in salted water for approx. 15 minutes.

Tip: Washing off saponin is crucial here too against bitterness.
2 ✓

Separate the broccoli into florets. Boil water, add salt. Put the broccoli in for 2-3 minutes.

Tip: Salted water raises the boiling point and flavours it.
3 ✓

Remove the broccoli into a bowl of ice water (or rinse with ice-cold tap water).

Tip: Thermal shock immediately stops the cooking process. Chlorophyll (green pigment) doesn't break down, so the broccoli remains vibrant green.
4 ✓

In a frying pan, sauté the chopped onion in oil until translucent. Add the garlic, ginger, curry and turmeric. Fry together.

Tip: Dissolving spices in oil activates the aromas.
5 ✓

Pour in the coconut milk, simmer for 5 minutes until thickened. This will be the curry base.

Tip: Do not boil too vigorously so the coconut milk doesn't split.
6 ✓

In a separate small bowl, mix the tahini with the lime juice and a little water until it has the consistency of a dressing.

Tip: The acidic environment may cause the tahini to seize at first, but it smooths out when diluted with water.
7 ✓

Toss the broccoli in the warm coconut curry sauce. Serve on the quinoa, drizzled with the lime tahini, sprinkled with sesame seeds.

Tip: This way the broccoli will be warm but won't boil apart in the sauce.

Recipe FAQ

What does blanching mean?
Short pre-cooking in boiling water, then sudden cooling. This preserves the colour, texture and vitamin content of vegetables.
Can I use other grains?
Of course! It also works with millet, bulgur or brown rice.

Ingredients

  • 150 g Quinoa
  • 1 head Broccoli (approx. 300g)
  • 2 tbsp Tahini paste
  • 200 ml Coconut milk (tinned)
  • 1 pc Red onion
  • 2 cloves Garlic
  • 1 tsp Fresh ginger (grated)
  • 2 tsp Curry powder
  • 1 tsp Turmeric
  • 1 pc Lime
  • 1 handful Fresh coriander
  • 1 tbsp Black sesame seeds
  • 1 tbsp Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper