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Curries, Asian-style

Pumpkin, cauliflower and spinach curry with quinoa

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Serves: 4
Time to make: 30 mins

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 chickpeas, 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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Variations

Make it gluten free: Check curry paste is gluten free.

Author:Chrissy Freer
Photographer: Mark O'Meara
First published: Jul 2012
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