Featuring superfoods such as quinoa and spinach, this simple, warming vegan curry is bursting with flavour and packed with essential nutrients. And it’s easy to whip up in just one pan - ideal for busy lifestyles! This curry is delicious with warm nan bread, or you can enjoy it on its own as a filling low-carb meal.
2 tbsp olive oil 1 onion diced 1 tsp dried chili flakes 1 tsp ground cumin 1 tsp ground coriander 1/4 tsp ground turmeric 3 cloves garlic crushed or grated 3 cm ginger grated 1 small cauliflower (or ½ a large one, cut into small florets) 150 g quinoa 400g - tin chickpeas drained 400g - tin chopped tomatoes or 3 fresh tomatoes chopped 400ml tin coconut milk 100g baby spinach
1. Add the olive oil and diced onion in a wide, deep saucepan and fry gently with the lid on for 3 minutes.
2. Remove the lid and add the chilli, cumin, coriander, garlic, ginger, and turmeric. Fry gently for 2 minutes – add a splash of water if it gets a little dry.
3. Add the cauliflower, quinoa, chickpeas, tomatoes, and coconut milk. Bring to the boil, then reduce the heat and cook for 20 minutes, or until the cauliflower is tender and the sauce reduced nicely and stir through the spinach until just wilted.
Serve just as it is or with naan or chapattis.
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