Vegetable curry with cauliflower couscous

Vegetable curry with cauliflower couscous

3.9 209 ratings

Prep. 20 min

Total 45 min

6 portions

Ingredients

cauliflower cut into florets
600 g
cumin seeds
2 tsp
coriander seeds
3 tsp
black peppercorns to taste
½ - 1 tsp
chilli powder
1 tsp
ground turmeric
¼ tsp
garlic cloves
3
brown onion cut into halves
200 g
vegetable oil
30 g
coconut milk
400 g
water
130 g
sweet potato cut into cubes (4 cm)
500 g
Kent pumpkin cut into cubes (4 cm)
500 g
sea salt plus extra to taste
½ tsp
roasted unsalted cashew nuts plus extra to serve
50 g
broccolini trimmed and cut into quarters
100 g
snow peas cut into halves
50 g
fresh baby spinach leaves
80 g
ground black pepper to taste
natural yoghurt
150 g
fresh coriander leaves only, for garnishing
4 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 454.8 mg

Protein 11.1 g

Calories 1663.3 kJ / 396 kcal

Fat 23.6 g

Fibre 11.6 g

Saturated Fat 11.7 g

Carbohydrates 29.3 g

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Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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