Monday 19 February 2018

Cauliflower, Apricot and Quinoa Curry

cauliflower apricot and quinoa curry

I know that I post a lot of curry recipes but the reality is that this reflects the way I eat, opting for them on a regular basis. I've said it time and time again and can only repeat that curries are a great way of introducing this way of eating to those who are cynical about it (proving that it's not all "rabbit food"!). They're packed full of flavour, feel like a "treat" thanks to their takeaway associations and, ideally for busy lifestyles, are perfectly suited to batch cooking and advance prep. On Sundays, I can often be found batch cooking ready for the week ahead and curries inevitably feature somewhere.  This curry mixes things up a little with the addition of sweet apricot, which combines with the other ingredients including tinned tomatoes to give a slightly sweet and sour curry flavour. I've also snuck in some quinoa. It's one of my favourite foods and packed full of goodness (it's a complete protein source so ideal for those following plant-based diets) but my boyfriend remains cynical so this curry was my attempt to inject a little extra quinoa into our lives.

Three great health benefits: good source of plant-based protein, good source of fibre, anti-inflammatory

Serves 2-3

1 tbsp coconut oil
1 onion, finely sliced
3 cloves garlic, crushed
1 inch piece fresh ginger, grated
2 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp hot chilli powder
1/4 tsp hot smoked paprika
1 tbsp tomato puree
1 cauliflower (600g), roughly chopped into florets
100g dried apricots (try to use unsulphured if possible), roughly chopped into quarters
100g quinoa (uncooked), rinsed
1 x 400g can chopped tomatoes
1 x 400ml can coconut milk

1) Warm the coconut oil in a large saucepan over a low heat on the hob.
2) Add the onion and stir. Cover with a lid and cook over the low heat for 10- 15 minutes so that the onion "sweats" and "sweetens". Stir occasionally. Remove the lid.
3) Add the garlic and ginger and stir. Lightly fry for a further minute.
4) Next, stir in the spices: ground turmeric, ground coriander, ground cumin, hot chilli powder and hot smoked paprika. Add 1 tbsp water to prevent sticking and to make a paste. Add the tomato puree and stir.
5) Add the cauliflower, dried apricots and quinoa and stir. Stir in the chopped tomatoes then pour 200ml water in the empty tin and swish around before adding to the saucepan (to obtain all of the juices from the can). Stir in the coconut milk and bring to the boil.
6) Reduce the heat and simmer, stirring regularly, for approximately 20 minutes until the quinoa and cauliflower are cooked through.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

1 comment

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