Everyone loves a curry – so how about a super healthy, super food Vegetable Quinoa Curry. It serves two and gives you a fantastic three ingredients towards your essential five-a-day. AND, get this – it costs around £1.25 to make per portion (approx. £2.50 for two!)
2 tbsp curry paste
1 red onion, finely diced
1 large carrot, finely diced
1/2 small cauliflower, cut into small florets
175g (6oz) quinoa, rinsed and drained
4 tbsp pumpkin seeds
1 litre milk or non-diary milk
3 tsp vegetable bouillon powder
200g (7oz) Tenderstem broccoli (or ordinary broccoli), cut into bite-sized pieces
Ground black pepper
- Heat the curry paste in a large frying pan and add the onion and carrot. Fry for 5 minutes, then add the cauliflower and stir to coat.
- Add the quinoa, pumpkin seeds, milk and bouillion powder. Stir well, then bring to the boil. Reduce the heat to a simmer, leave uncovered and cook for about 20 minutes, adding the broccoli about 5 minutes before the end of cooking to help retain its colour.
- Once the vegetables are to the texture you prefer, the quinoa soft and most of the liquid absorbed, it is ready to serve. Taste and season as required.