Chickpea & Cauliflower Curry
PREP 15 MIN•COOK 25 MIN
For a simple, substantial meal that will keep the whole family happy, you can’t go past Simon’s Chickpea & Cauliflower Curry. He’s gone for a Thai-style green curry paste, but you can easily mix this up by using your favorite curry flavor.
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Number of servings
2
1⁄4 cup (45g) mixed quinoa (or other colour) rinsed
1⁄2 cup (125ml) water
1⁄4 tsp salt
1⁄2 tsp olive oil
1⁄2 onion chopped
1⁄2 tbs fresh ginger finely grated
3⁄4 tbs green curry paste (or shrimp-free)
1 tsp ground turmeric
3⁄4 cup (200ml) coconut milk (tinned)
1⁄2 tbs soy sauce (or tamari if gluten free)
1⁄2 head of cauliflower (900g head) cut into small florets
1⁄2 tin of chickpeas (400g tin) drained & rinsed
1⁄2 bunch of fresh coriander (80g bunch) roughly chopped
1 tsp black sesame seeds or white
1⁄2 lime juiced
Place quinoa, water and salt in a saucepan and bring to the boil. Simmer, covered for 15 minutes or until cooked. Rest covered for 5 minutes, then fluff with a fork to serve.
Meanwhile, heat a large pot over medium heat and add oil. Add onion and ginger and cook stirring until softened and golden. Add the curry paste and turmeric and cook for 1-2 minutes.
Next, add the coconut milk and soy sauce and let the flavours blend thoroughly, simmering for 5 minutes.
Add the chopped cauliflower and chickpeas. Cover, and bring to boil. Lower heat and simmer until the cauliflower is soft, around 5 minutes.
Serve curry over cooked quinoa and top with fresh coriander, sesame seeds and lime juice.
Energy (kJ)
1761 kJ / 421 cals
Protein
15.5 g
Fat
22.5 g
Sat. Fat
15 g
Carbs
32.8 g
Sugar
12.1 g
Fiber
10.2 g
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