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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*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.
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
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
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
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
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 masala, turmeric and chopped ginger and cook for 1 min or until fragrant
5
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
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
Meanwhile, pick the coriander leaves from their stalks, discarding the stalks
8
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