Pumpkin, cauliflower and spinach curry with quinoa

Serves: 4
Time to make: 30 mins

Total cost: $ 15.00 / $ 3.75 per serve

(at time of publication)

Pumpkin, cauliflower and spinach curry with quinoa

Ingredients
Nutrition Info.(per serve)

200g (1 cup) quinoa, rinsed
1 red onion, cut in thin wedges
1 tablespoon korma curry paste
400g can chopped tomatoes
400g cauliflower, trimmed, cut in florets
400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
500g pumpkin, peeled, cut in 2cm cubes
130g baby spinach

Nutrition Info

Kilojoules 1460kJ
Calories 349cal
Protein 16g
Total fat 7g
Saturated fat 2g
Carbohydrates 55g
Sugars 13g
Dietary fibre 12g
Sodium 260mg
Calcium 140mg
Iron 7mg

Instructions

1 Place quinoa in a large pan with 1 cup cold water. Bring to the boil then reduce heat to low. Cover. Simmer for about 12-15 minutes until water has evaporated.

2 Spray a large wok or non-stick pan with oil and place over a medium-high heat. Add onion and cook for 3-4 minutes or until light golden. Add curry paste and cook, stirring, for 1 more minute or until fragrant.

3 Add tomatoes, cauliflower, chickpeas, pumpkin and 1/2 cup water. Stir to combine and bring to the boil. Reduce heat to low and cover. Simmer for 15 minutes or until vegetables are tender-crisp, adding a little more water if too thick.

4 Remove from heat. Stir through spinach and season to taste with ground black pepper. Serve with prepared quinoa.

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