Pumpkin, cauliflower and spinach curry with quinoa

1 Place quinoa in a large pan with 1 cup cold water. Bring to the boil then reduce heat to low. Cover. Simmer for about 12-15 minutes until water has evaporated.

2 Spray a large wok or non-stick pan with oil and place over a medium-high heat. Add onion and cook for 3-4 minutes or until light golden. Add curry paste and cook, stirring, for 1 more minute or until fragrant.

3 Add tomatoes, cauliflower, chickpeas, pumpkin and 1/2 cup water. Stir to combine and bring to the boil. Reduce heat to low and cover. Simmer for 15 minutes or until vegetables are tender-crisp, adding a little more water if too thick.

4 Remove from heat. Stir through spinach and season to taste with ground black pepper. Serve with prepared quinoa.