Coconut quinoa curry with cauliflower rice
- 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 leaves
- 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).
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 4g
Dietary fibre 16g
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.
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