Cauliflower Coconut Curry with rice and quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 C basmati rice1/2 C quinoa1/2 t salt1.5 T Peanut oil3 t Mustard seeds3 t cumin2 t salt3 t tumeric3 t corriander1/2 t cayenne2 t fresh grated ginger1 C chopped onion1 medium head califlower1 C diced carrot1 C frozen peas1/2 cup coconut milk
blend rice and quinoa together, cook in 2 cups of water with 1/2 t salt
Steam until tender the cauliflower, carrot and peas
In large frying pan or wok heat the peanut oil
add the mustard seeds, when they start popping add the onion and ginger. Add a little water as needed and cook onion until soft.
Add a few Tbs of water and add the spices
Stir in cooked vegetables and coconut milk. Heat through.
Serve curry over 1/2 cup of cooked rice.
Garnish with a little lemon juice if you like.
Number of Servings: 4
Recipe submitted by SparkPeople user SAHAJAMA.
Steam until tender the cauliflower, carrot and peas
In large frying pan or wok heat the peanut oil
add the mustard seeds, when they start popping add the onion and ginger. Add a little water as needed and cook onion until soft.
Add a few Tbs of water and add the spices
Stir in cooked vegetables and coconut milk. Heat through.
Serve curry over 1/2 cup of cooked rice.
Garnish with a little lemon juice if you like.
Number of Servings: 4
Recipe submitted by SparkPeople user SAHAJAMA.
Nutritional Info Amount Per Serving
- Calories: 335.2
- Total Fat: 14.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,566.9 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 10.2 g
- Protein: 11.8 g
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