Mild curry cream sauce over fluffy quinoa, with sweet maple glazed butternut squash and tender kale. Topped with crispy fried curry leaves. Dairy-free and gluten-free.
Whisk curry cream ingredients together. Set aside to warm to room temperature while preparing quinoa and vegetables.
In a separate bowl, whisk together ingredients for kale dressing.
Heat vegan ghee in a small pan and fry leaves over medium heat. You can test leaves for doneness by draining one on a paper towel. They will crisp up as they cool.
Quinoa
Bring 3 cups of water to a boil. Pour in quinoa and cook 10-12 minutes until cooked.
Drain quinoa well. Return to hot pan. Stir in no-chicken seasoning, and if needed, salt to taste. Cover pan with a lid.
Kale and Butternut
While quinoa is boiling, bring another pot of water to boil. Add kale and stir to wilt. Cover pot and remove from heat. Let kale sit in hot water until just before serving.
Heat olive oil in a skillet and brown squash on both sides. Add maple syrup and stir lightly to glaze.
Assemble Quinoa Bowl
Drain kale and stir in dressing. Place on a plate in a circle. Pile quinoa in center of circle. Add butternut squash in a ring. Top everything with curry cream. If desired, top with crispy curry leaves, crispy sage or fresh cilantro.
Notes
It is helpful to prepare curry cream, kale dressing and garnish before making rest of quinoa bowl. I love the crispy fried leaves for a garnish, but fresh cilantro leaves also work if you would like an oil-free option.