Coconut quinoa curry with cauliflower rice
(at time of publication)
- 1 tablespoon rice bran or canola oil
- 1 cup chopped onion
- 2 cloves garlic, finely chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated fresh turmeric (or 1 teaspoon ground)
- 1 tablespoon massaman curry paste
- 2 ½ cups (300g) 2cm cubed orange kumarasweet-potatoX
- 2 cups small broccoli florets
- 400g can chickpeagarbanzoXsgarbanzosX, drained and rinsed
- 400g can diced tomatoes
- ½ x 400g can light coconut milk
- 2 cups vegetable stock
- 2 cups water
- ¼ cup quinoa
- 1 tablespoon reduced-salt soy sauce
- 1 teaspoon miso paste
- 1 teaspoon chilli flakes (optional)
- 2 kaffir lime leaves
- 1 cauliflower head, chopped into florets
- To serve
- 1 cup finely sliced red cabbage
- ½ cup fresh coriandercilantroX
- 2 red chillies, finely sliced (optional)
- Preheat slow cooker on high heat.
- In a frying pan, heat oil over medium-high heat. Add onion, garlic, ginger, turmeric and curry paste and cook for 2 minutes until fragrant. Transfer to slow cooker.
- Add next 12 ingredients, stir well and cover. Reduce heat to low and cook for 3-4 hours (or longer if you are at work).
- Just before serving, place cauliflower florets in food processor and pulse until it resembles rice grains.
- Divide curry between 4 serving dishes and serve with cauliflower ‘rice’, topped with cabbage, coriander and red chilli (if using).
If you prefer, you can warm cauliflower rice in the microwave for 1-2 minutes.
Make it vegan: Check miso, stock and curry paste are vegan.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 4g
Dietary fibre 16g
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