Cook Quinoa

• Thoroughly rinse and drain red quinoa in a fine mesh sieve.
• Add quinoa to a pot with 1 ½ cups salted water and bring to a boil.
• Reduce heat to low and cover with a lid.
• Cook for 18–22 minutes, or until grains are tender.

Prepare Ingredients

• Wash cauliflower, kale, cilantro and lime.
• Cut cauliflower florets into roughly 3/4 inch pieces.
• Trim stems from kale and slice leaves into 1 inch ribbons. Slice stems into 1/4 inch pieces.
• Pick and chop cilantro leaves.
• Cut lime in half.

Start Curry

• Heat 2 tbsp. olive oil in a large saucepan over medium.
• Once hot, add shallots, kale stems and cauliflower to saucepan.
• Cook for 3–4 minutes, or until vegetables are starting to brown.
• Add garlic, ginger, spice blend and curry paste to saucepan.
• Cook for 1 minute or until fragrant.

Finish Curry

• Add coconut milk, pumpkin puree and maple syrup and 1/2 cup water to saucepan.
• Bring to a simmer and reduce heat to medium-low.
• Cook for 10–12 minutes, stirring occasionally, until curry thickens and cauliflower is fully tender.
• Add kale and cook 2–3 minutes, or until bright green and tender.
• Season to taste with salt and pepper.
• Stir in cashews and squeeze in lime juice to taste just before serving.

Plate + Serve

• Divide quinoa into bowls.
• Ladle curry on top of quinoa.
• Garnish with cilantro and crispy onions.
• Enjoy!