Chickpea & Cauliflower Curry
Chickpea & Cauliflower Curry
- July 20, 2021
- Posted by: Fitbliss
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 the onion, garlic and ginger and stir 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.
Servings 2
- Amount Per Serving
- Calories 835
- % Daily Value *
- Total Fat 48g74%
- Saturated Fat 31.1g156%
- Total Carbohydrate 59.4g20%
- Dietary Fiber 23.9g96%
- Sugars 17.8g
- Protein 29.3g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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 the onion, garlic and ginger and stir 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.
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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 the onion, garlic and ginger and stir 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.
Servings 2
- Amount Per Serving
- Calories 835
- % Daily Value *
- Total Fat 48g74%
- Saturated Fat 31.1g156%
- Total Carbohydrate 59.4g20%
- Dietary Fiber 23.9g96%
- Sugars 17.8g
- Protein 29.3g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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 the onion, garlic and ginger and stir 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.