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Curried Coconut Quinoa, Roasted Cauli & Kale

Curried Coconut Quinoa, Roasted Cauli & Kale

Rating
4rating out of 5

(1681 reviews from our customers)

Prep Time

30 min

Cuisine

Indian

Comforting, tasty and easy to make, this one's like a classic biryani – but with a hearty plant-based twist. You'll cook quinoa and kale in a curried coconut broth before topping with golden roasted cauliflower sprinkled with nigella seeds. Power to the plants! (Gluten and dairy-free, suitable for coeliacs).

Prep Time

30 min

Cuisine

Indian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
2 shallots
Sultanas
30g sultanas
Cauliflower
1 cauliflower
fresh-ginger
15g fresh root ginger
nigella seeds 2
1 tsp nigella seeds
FLECKED coconut cream 50g
50g solid coconut cream
turmeric
1 tsp ground turmeric
mild-curry-powder
1 tbsp curry powder
quinoa
130g quinoa
Garam masala
1 tbsp garam masala
fresh-coriander
5g coriander
Kale
120g shredded kale
vegetable stock cube (new5/18)
1 vegetable stock cube †
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 bag of sultanas (30g)
  • 1 cauliflower
  • 15g fresh root ginger
  • 1 tsp nigella seeds
  • 50g solid coconut cream
  • 1 tsp ground turmeric
  • 1 tbsp curry powder
  • 130g quinoa
  • 1 tbsp garam masala
  • 5g coriander
  • 120g shredded kale
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 627 kJ
149 kcal
2510 kJ
599 kcal
Fat
of which saturates
6.4 g
4.5 g
25.4 g
17.9 g
Carbohydrate
of which sugars
17 g
5.7 g
68.3 g
22.7 g
Fibre 3.9 g 15.6 g
Protein 5.2 g 20.7 g
Salt 0.73 g 2.94 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 bag of sultanas (30g)
sultanas, sunflower oil
1 cauliflower
cauliflower(100%)
15g fresh root ginger
ginger
1 tsp nigella seeds
nigella seeds
50g solid coconut cream
white coconut kernal 100%
1 tsp ground turmeric
turmeric(100%)
1 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger, garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper, cloves, colouring: paprika extract, bay, cardamom
130g quinoa
quinoa(100%)
1 tbsp garam masala
ground coriander, ground cumin, ground black pepper, ground cassia cinnamon, ground dill, ground ginger, ground cloves
5g coriander
coriander(100%)
120g shredded kale
kale(100%)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
Allergens
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Curried Coconut Quinoa, Roasted Cauli & Kale

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Cut the cauliflower from the stem[s] into bite-sized pieces and add it to a baking tray 

Drizzle the cauliflower with vegetable oil, season generously with salt and pepper and sprinkle over the nigella seeds

Put the tray in the oven for 20 min or until the cauliflower is golden and crisp

2 Curried Coconut Quinoa, Roasted Cauli & Kale

Meanwhile, boil a kettle

Peel and finely dice the shallots[s]

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

 

 

3 Curried Coconut Quinoa, Roasted Cauli & Kale

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a medium heat

Once hot, add the diced shallot and cook for 3 min until beginning to soften

4 Curried Coconut Quinoa, Roasted Cauli & Kale

Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the chopped coconut cream and vegetable stock cube[s] in 500ml [850ml] boiled water – this is your coconut stock

Once the shallot has softened, add the curry powder, garam masalaturmeric and chopped ginger and cook for 1 min or until fragrant

5 Curried Coconut Quinoa, Roasted Cauli & Kale

Add the quinoa, stock and sultanas to the pan, cover with a lid, and cook for 10-15 min until the quinoa is tender and a thick sauce remains

Tip: if the quinoa is looking a little dry, add a splash of water to loosen the sauce

 

6 Curried Coconut Quinoa, Roasted Cauli & Kale

Once the quinoa is done, add the shredded kale to the pan and cook, covered for 5 min further or until the kale is tender

Taste for seasoning, adding salt and pepper if needed – this is your curried coconut quinoa

7 Curried Coconut Quinoa, Roasted Cauli & Kale

Meanwhile, pick the coriander leaves from their stalks, discarding the stalks

8

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Serve the roasted cauliflower over the curried coconut quinoa and garnish with the coriander leaves

Enjoy!

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