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Vegetable curry Buddha bowl served
Vibrant bowl featuring curry vegetables, quinoa, and fresh lime

Vegetable curry Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The essence of a Buddha bowl is abundance and balance: grain, vegetables, protein and dressing in one bowl, artfully arranged. Here, curry paste provides the flavour backbone, coconut milk the silkiness, and quinoa the nutritious base. This dish nourishes not only the body but also delights the eye with rainbow colours.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 410 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Small saucepan (for quinoa)
  • Frying pan/Wok
  • Serving bowls

Allergen Information

⚠️ Sesame seeds

Instructions

1 ✓

Rinse the quinoa thoroughly with hot water, then cook in salted water for approx. 15 minutes. Drain and let cool.

2 ✓

Chop the vegetables (carrot, broccoli, pepper, courgette). Finely chop the onion and garlic.

3 ✓

Heat oil in the pan. Sauté the onion, garlic and ginger for 2 minutes, then stir in the curry paste.

4 ✓

Throw in the carrot and broccoli, fry, then add the softer vegetables (pepper, courgette).

Tip: Harder vegetables need more time to cook.
5 ✓

Pour in the coconut milk, and simmer uncovered for 6-8 minutes until the sauce thickens and the vegetables are 'tender-crisp'.

Tip: Reducing the coconut milk (evaporating water content) concentrates the flavours.
6 ✓

To serve, pile the quinoa on one side of the bowl, the curry vegetables on the other. Sprinkle with toasted sesame seeds, coriander and drizzle with lime.

Tip: The acidity of the lime 'cuts through' the richness of the coconut milk, refreshing the flavours.

Recipe FAQ

Hot or cold?
This bowl is best warm, but can also be a delicious lunch cold the next day.

Ingredients

  • 150 g Quinoa
  • 150 g Carrots
  • 200 g Broccoli florets
  • 2 Bell peppers
  • 150 g Courgette
  • 400 ml Coconut milk
  • 2 tbsp Red curry paste
  • 1 Onion
  • 2 cloves Garlic
  • 1 tsp Fresh ginger (grated)
  • 2 tbsp Oil
  • 1 bunch Fresh coriander
  • 1 Lime
  • 2 tbsp Sesame seeds