Warm and Healthy Dishes
Stay and warm and healthy with this cauliflower, potato and pea curry served with quinoa.
Ingredients
1 head of cauliflower washed and cut into florets
4 Yukon gold potatoes peeled and cut into large chunks
1 cup of peas
1 onion diced
3 cloves of garlic minced
2 inch piece of ginger grated
2 tablespoons of coriander
2 teaspoons of cumin
1 1/2 teaspoons of fenugreek
1 teaspoon of red chili flakes
Salt to taste
1 can of coconut milk
1 cup of diced tomatoes
1/4 cup or more of chopped cilantro
3 tablespoons of coconut or vegetable oil
1 cup of quinoa cooked according to package.
Preparation
Heat oil in large Dutch oven. Add onions and sauté for 2 minutes or until translucent. Add ginger and garlic. Sauté for 30 seconds. Add coriander, cumin, tumeric and red pepper flakes. Cook spices and onion mixture until fragrant, 1-2 minutes. Add cauliflower and potatoes. Stir and coat vegetables in mixture and cook for 5-8 minutes. Add peas, tomatoes, coconut milk and enough water to barely cover the vegetables. Add salt. Bring to boil and cover. Lower heat to medium and cook until vegetables are done. About 20-30 minutes. When finished cooking add cilantro. Serve with quinoa and enjoy!
Ingredients
1 head of cauliflower washed and cut into florets
4 Yukon gold potatoes peeled and cut into large chunks
1 cup of peas
1 onion diced
3 cloves of garlic minced
2 inch piece of ginger grated
2 tablespoons of coriander
2 teaspoons of cumin
1 1/2 teaspoons of fenugreek
1 teaspoon of red chili flakes
Salt to taste
1 can of coconut milk
1 cup of diced tomatoes
1/4 cup or more of chopped cilantro
3 tablespoons of coconut or vegetable oil
1 cup of quinoa cooked according to package.
Preparation
Heat oil in large Dutch oven. Add onions and sauté for 2 minutes or until translucent. Add ginger and garlic. Sauté for 30 seconds. Add coriander, cumin, tumeric and red pepper flakes. Cook spices and onion mixture until fragrant, 1-2 minutes. Add cauliflower and potatoes. Stir and coat vegetables in mixture and cook for 5-8 minutes. Add peas, tomatoes, coconut milk and enough water to barely cover the vegetables. Add salt. Bring to boil and cover. Lower heat to medium and cook until vegetables are done. About 20-30 minutes. When finished cooking add cilantro. Serve with quinoa and enjoy!
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