Vegetable Curry with Quinoa

Vegetable Quinoa Curry Serves 4


1 cup quinoa, rinsed
2 cups baby green beans
1 head cauliflower chopped into florets
4 carrots, peeled, thinly sliced
3/4 cup chopped coriander
1 1/2 TBS coconut oil
2 tsp. grated fresh ginger
1/2 cup cashews
2 cups vegetable stock or water
1 large onion, cut into strips
2 tsp. cumin seeds
1 tsp. turmeric powder
1 cup coconut milk
2 tsp. minced garlic
2 tsp. ground coriander
Let’s Get Cracking:

Bring a saucepan of water to the boil and add quinoa cooking for 5 mins
Add green beans and cook for a further 5 mins
Now drain and set aside in a colander
In a frying pan sauté garlic, ginger and onions in coconut oil push to one side and toast cumin and coriander and turmeric for a couple of minutes, stirring consistently
Add cauliflower, cashews and carrots and stir fry for a couple of minutes then add stock and bring to boil then reduce heat to simmer and stir through coconut milk cook for 10-15 mins
Remove from stove and stir coriander through and then fold in quinoa and green beans


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