This simple recipe helps you to get your 5 out 5 vegetable quota in a tasty dish.
Servings: 2
Preparation: 10 minutes
Cooking: 25 minutes
Ingredients:
1 tablespoon coconut oil
1/4 cup korma paste
1 small thinly sliced brown onion
2 cloves garlic, minced
1/4 cup finely chopped coriander stems
1 red capsicum, cut into 2cm pieces
1 zucchini, cut into 2cm chunks
1 carrot, finely diced
1 cup cauliflower
1/2 cup (125ml) vegetable stock
1 cup (250 ml) coconut milk, plus extra to drizzle
1/2 cup frozen peas
2 kale leaves, stems removed & finely chopped.
1 cup coriander leaves, plus extra to serve
1 cup cooked Quinoa, to serve
Directions:
1. Heat coconut oil in a wok or large frying pan over medium-high heat. Cook the korma paste for 1 minute. Add the onion, garlic, and coriander stems until translucent. To this add the red capsicum, zucchini, carrot, and cauliflower to the korma paste and cook for 3 minutes.
2. Add vegetable stock and coconut milk to the pan. Bring to a boil and then simmer for 10-15 minutes, until the vegetables are tender. Add the peas, kale and coriander until the kale wilts and the peas are cooked. .
3. Serve the korma on the quinoa, topping with coriander, salt and pepper.
4. ENJOY