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Vegetable curry with cauliflower couscous

Vegetable curry with cauliflower couscous
3.9 212 ratings
Prep. 20 min
Total 45 min
6 portions
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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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