Ingredients
· 1tsp olive oil
· 1 tbsp onion, chopped
· 1 tsp Madras curry powder
· 1/2tsp turmeric
· 1/2tsp mustard seeds
· 50g Quinoa
· 100ml low-sodium vegetable or chicken stock
· 1 cup cauliflower, Grated
· 1 tbsp tomato, diced
· 1 tbsp coconut milk
· coriander, chopped
Method
Heat the oil in a large saucepan and saute the onion until soft, about 5 mins. Add the tomatoes.curry powder and spices,
Add Quinoa, then stir to coat the Quinoa.
Pour over the stock and simmer for 20 mins, then add the cauliflower and a little extra water if it looks a bit dry.
Cook on slow flame for about 15 min until the quinoa is fully cooked.
Add the coconut milk and season with salt.
Add the corriander and stir well
Cover the pot with a lid for 5min and serve hot with pickle and a side of green salad.
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