Cauliflower Coconut Curry with rice and quinoa

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Cauliflower Coconut Curry with rice and quinoa calories by ingredient

Number of Servings: 4


    1/2 C basmati rice
    1/2 C quinoa
    1/2 t salt

    1.5 T Peanut oil
    3 t Mustard seeds
    3 t cumin
    2 t salt
    3 t tumeric
    3 t corriander
    1/2 t cayenne

    2 t fresh grated ginger
    1 C chopped onion
    1 medium head califlower
    1 C diced carrot
    1 C frozen peas
    1/2 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.