Company logo
Rated "Excellent" by our customers
Rated "Excellent" by our customers

Search recipes

Filter your search:

Search tips...

Rated excellent by our customers A banner showing various products on promotion
A banner showing a variety of healthy pulses

Delicious Vegan South Indian Sweet Potato And Cauliflower Curry With Fermented Quinoa Dosa Recipe

I love South Indian curries for their wonderful flavour combinations. Spices in this curry complement the creamy coconut and sweet potato. Dosas are thin South Indian rice crepes. They are traditionally made from a fermented rice and black lentils batter. For a high protein dosa, I use quinoa quinoa instead. And I don't ferment the batter when I am pressed for time, but the fermented version is closer to the original. Serve the curry and the dosa with some rice, if you wish,and garnished with lime juice, lime zest and fresh coriander.

Customer Rating:
4.8 (4 votes)

Posted by: Ann Smyth




1 - 2 hrs

Skill Level




Courses etc.

Fermented Foods and Drinks
Main Courses

You will need

2 tbsp oil More products
1 large yellow onion, finely diced More products
4 medium cloves garlic, minced More products
1 2" piece fresh ginger, minced More products
1 tbsp ground coriander More products
1 - 1 1/2 tsp ground cumin More products
3/4 tsp ground turmeric More products
1/2 tsp cayenne pepper More products
1 tsp ground cinnamon More products
sea salt to taste More products
black pepper to taste More products
1 tbsp tomato puree More products
2 vegetable stock cubes plus 3 cups of water OR More products
3 cups vegetable broth
1 tin full fat coconut milk More products
1 small cauliflower, broken into small florets More products
4 medium sized sweet potatoes, peeled and cut into 1" cubes More products
4 medium tomatoes, coarsely chopped

Awaiting stock

More products
4 large carrots, cut into 1/2" rounds More products
1 tin chickpeas, rinsed More products
4 lightly packed cups of baby spinanch More products
1 pack tofu (400g) More products
For the quinoa dosa:
1 cup quinoa, ideally pre-soaked for up to 8 hours or overnight More products
1/2 tsp sea salt (as above)
1 1/2 to 2 cups water or more if needed
To serve:
cooked rice, optional
6 tbsp fresh lime juice

Awaiting stock

More products
1 tsp finely grated lime zest
chopped fresh coriander

Need help converting measurements? View our recipe measurement conversion tables here.


  • In a dutch oven or other heavy-duty pot, heat the oil over medium-high heat.
  • Add the onion and cook, stirring occasionally, until the onion is richly browned.
  • Add the garlic and ginger and cook for 1 minute until fragrant.
  • Add all the spices and stir for 30 seconds to toast the spices.
  • Add the tomato puree and cook for 30 seconds.
  • Add the coconut milk, water and stock cubes (or vegetable broth), 1 tsp salt, and 1/2 tsp cayenne pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
  • Add the cauliflower, sweet potatoes, tomatoes and carrots. Raise the heat to medium high and return to the boil.
  • Reduce the heat to medium-low, cover and simmer until the vegetables are tender. It should take around 20 to 30 minutes.
  • Stir in the chickpeas, spinach and tofu and cook until the spinach has wilted - about 3 minutes.
  • Serve with rice and quinoa dosa. Garnished with the lime juice, lime zest and fresh coriander.
  • To make the quinoa dosa:
  • Heat a big non-stick pan or a crêpe pan.
  • Blend quinoa, salt and water in a high speed blender or grind quinoa in a coffee grinder and mix it with the water. Add water if necessary to make a runny batter.
  • For fermented quinoa dosas, allow the batter to sit at room temperature overnight, or about 8 hours. The fermented batter will look slightly frothy / bubbly and will smell sour.
  • Pour 1/2 cup (or less) of the quinoa batter on a heated frying pan and evenly distribute it over the pan’s surface, as when making crêpes. Cook on both sides until golden brown.
  • Note: you can pre cook the dosas and reheat them under a grill before serving.

Please rate this recipe and/or send us your comments or questions

Write a review


Shopping List

Picture of Raw Virgin Coconut Oil Vegan, ORGANIC
Raw Virgin Coconut Oil Vegan, ORGANIC
Essential (210ml)
Picture of Onions ORGANIC
Real Foods
Picture of Garlic ORGANIC
Real Foods (each)
Picture of Fresh Ginger ORGANIC
Fresh Ginger ORGANIC
Real Foods
Picture of Ground Coriander ORGANIC
Ground Coriander ORGANIC
Real Foods
Picture of Ground Cumin
Ground Cumin
Real Foods
Picture of Turmeric Haldi
Turmeric Haldi
Real Foods
Picture of Cayenne Chilli Pepper Powder
Cayenne Chilli Pepper Powder
Real Foods
Picture of Ground Cinnamon
Ground Cinnamon
Real Foods
Picture of Coarse Sea Salt
Coarse Sea Salt
Real Foods
Picture of Coarse Ground Black Pepper
Coarse Ground Black Pepper
Real Foods
Picture of Tomato Puree ORGANIC
Tomato Puree ORGANIC
Suma (200g)
Picture of  Vegetable Stock Cubes Vegan, ORGANIC
Vegetable Stock Cubes Vegan, ORGANIC
Kallo Foods (68g)
Picture of Cauliflower UK ORGANIC
Cauliflower UK ORGANIC
Real Foods (each)
Picture of Sweet Potato ORGANIC
Sweet Potato ORGANIC
Real Foods
Green Edinburgh Click and Collect Extra sticker
Picture of Tomatoes ORGANIC
Tomatoes ORGANIC
Real Foods
Awaiting stock
Picture of Carrots ORGANIC
Real Foods
Orange bestseller sticker
Picture of Chickpeas
Suma (400g)
Picture of Baby Spinach ORGANIC
Baby Spinach ORGANIC
Real Foods (75g)
Picture of Mori-Nu Silken Firm Tofu
Mori-Nu Silken Firm Tofu
Morinaga (349g)
Picture of Quinoa ORGANIC
Real Foods
Green Edinburgh Click and Collect Extra sticker
Picture of Lime ORGANIC
Real Foods (each)
Awaiting stock
Picture of Rich Coconut Milk ORGANIC
Rich Coconut Milk ORGANIC
Amaizin (400ml)