Try this Quinoa, cauliflower and butternut squash curry recipe, or contribute your own.
Suggest a better description1. Wash and prepare the vegetables and cook quinoa as per packet instructions
2. Dice the onion and soften in a little oil in a pan, stir for 5 minutes and then add in the grated ginger and garlic. Stir for another 2 minutes before adding spices.
3. Pour in the chopped tomatoes, cauliflower florets and diced butternut squash.
4. Coat the vegetables in the spices and cook for a further 5 mins - add a splash of water if it begins to stick.
5. Stir in the coconut milk and allow the curry to simmer on a low heat for at least 20-25 mins
6. When veg are tender add the quinoa and stir through
7. Serve up and garnish with coriander leaves.
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Serving Size: 1 (2913g) | ||
Recipe Makes: 1 | ||
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Calories: 1309 | ||
Calories from Fat: 1010 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 112.2g | 150 % | |
Saturated Fat 98.2g | 491 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 280.2mg | 10 % | |
Potassium 4305.5mg | 113 % | |
Total Carbohydrate 77.2g | 23 % | |
Dietary Fiber 22.8g | 91 % | |
Sugars, other 54.4g | ||
Protein 28.1g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1309
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