User Review( vote)
Coconut quinoa curry with cauliflower rice
Looking for a warming, low-calorie vegetarian meal that requires minimal effort? This curry with cauliflower rice might be the answer you're looking for – pop it in the slow cooker and enjoy it several hours later.
Prep Time 15 min
Cooking Time 3–4 hours
- 1tbsp sunflower oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1tbsp grated fresh ginger
- 1tbsp grated fresh turmeric (or 1tsp ground)
- 1tbsp massaman curry paste
- 300g sweet potatoes, cut into 2cm cubes
- 350g broccoli, cut into florets
- 400g can chickpeas, drained
- 400g can chopped tomatoes
- ½ x 400g can light coconut milk
- 500ml low-salt vegetable stock
- 75g quinoa
- 1tbsp reduced-salt soy sauce
- 1tsp miso paste
- ½–1tsp chilli flakes (optional)
- 2 kaffir lime leaves
- 1 cauliflower, cut into florets
- 100g finely sliced red cabbage, handful fresh coriander leaves and 2 red chillies, finely sliced (optional), to serve
- Heat the slow cooker to high.Using the sauté function, heat the oil, add the onion, garlic, ginger, turmeric and curry paste and cook for 2 min until fragrant. Or use a non-stick frying pan, then transfer to the slow cooker.
- Add the remaining ingredients, apart from the cauliflower and the ingredients for serving, with 500ml water. Stir well and cover. Reduce the heat to low and cook for 3–4 hr (it’s fine to cook it for longer, if you’re at work).
- Just before serving, put the cauliflower in a food processor and pulse until it resembles rice grains. Lightly cook the cauliflower rice with 2tbsp water in a covered shallow pan for 2–3 min.
- Serve the curry with the cauliflower rice in bowls, topped with the cabbage, coriander and red chilli, if using.
TIP: Make it vegan by checking that the miso, stock and curry paste are all suitable.