Nutritious Vegan Cauli Curry

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 250g cauliflower
• 125g quinoa
• 1pcs onion
• 1clove garlic
• 150g green beans
• 1bunch coriander
• 60g yellow curry paste
• 200ml coconut milk
• 150g peas
• 20g roasted peanuts
• 10g fried shallots
• 30ml neutral-flavoured oil

Method

1. Step 1 — Start prep
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled sweet potatoes lengthwise into 5mm-thick slices. Coarsely chop the cauliflower stem, then cut the head into small florets. Put the sweet potato on a lined tray and the cauliflower on the remaining lined tray.
2. Step 2 — Roast vegetables
   Drizzle the sweet potato and cauliflower with 1 tbs oil, season with salt and pepper and toss to coat. Roast the sweet potato for 5 mins, then put the cauliflower in the oven and roast for 12-15 mins until the vegetables are tender.
3. Step 3 — Cook quinoa
   Meanwhile, put the quinoa in a sieve, then rinse well and drain (this is to remove the natural coating, which can make it taste bitter). Put the quinoa in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer. Reduce the heat to low and cook, covered, for 12-15 mins until the water is absorbed and the quinoa is tender. Turn off the heat and stand, covered, for 5 mins.
4. Step 4 — Finish prep
   While the quinoa is cooking, finely chop the onion. Crush or finely chop the garlic. Trim the beans and cut into 3cm lengths. Finely chop the coriander, including the stems.
5. Step 5 — Cook curry
   Heat 1 tbs oil in a medium deep frypan over medium heat. Cook the onion and garlic, stirring regularly, for 5 mins or until softened. Add the curry paste and cook, stirring, for 1 min or until fragrant. Add the coconut milk and 125ml (½ cup) water and bring to a simmer. Cook for 2 mins to develop the flavour. Add the beans and cook, covered, for 3 mins.
6. Step 6 — Get ready to serve
   Stir the peas into the curry and cook for 2 mins. Taste, then season with salt and pepper. Coarsely chop the peanuts. Season the quinoa with salt and pepper. Divide the quinoa, curry, sweet potato and cauliflower among bowls. Scatter over the peanuts, fried shallots and coriander to serve.

Allergens

Soy, Peanut