Preparation time 5 min
Cooking time 20 min
Serve this recipe fresh
Ingredients (2 servings)
Curry bowl
- 2 clove Garlic, raw
- 1 medium Zucchini, raw (sliced into rounds, half moons or chopped into bitesize pieces)
- 1 cup, chopped Red cabbage, raw
- 1 medium Carrots, raw (thinly sliced or shredded)
- 1/2 cup Chickpeas, boiled
- 1/4 cup Cashews (roasted)
- 2 tsp Curry powder
- 1 tsp Turmeric, ground
- 1/2 cup Coconut milk, canned (full fat)
- 1 fruit Lime, raw
- 1 cup Kale, raw (or any other leafy greens)
Quinoa
- 1/2 cup Quinoa, uncooked
- 1 cup Water
To Serve
- 4 leaves Peppermint, fresh
- 1/4 cup Parsley leaves, fresh (or coriander, chopped)
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Instructions
-
Cook the Quinoa
First, cook the quinoa. Rinse the quinoa for at least 30 seconds to get rid of the bitterness. In a small pot, combine the rinsed quinoa and water and bring to a boil over medium-high heat. Then decrease to maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 10 to 20 minutes, depending on the amounts of quinoa. Remove from the heat and let stand, covered, for five minutes. Fluff the quinoa with a fork. -
Prepare the bowl
In the meantime, heat a wide skillet over medium-high heat. Add the garlic, zucchini, cabbage and carrot and cook in a splash of water, stirring occasionally. Cook until the zucchini is browned in places and cabbage and carrot have slightly soften, around 5 minutes. - Next, add the cooked chickpeas, roasted cashews and quinoa to the skillet, season with curry powder, turmeric and pour in the coconut milk and the lime juice. Stir to combine.
- Finally, add the chopped kale and cook for another 2 to 3 minutes, until kale has wilted and gone brighter in color.
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Nutrition
One serving contains 489 calories, 16 grams of protein, 24 grams of fat, and 60 grams of carbohydrates.
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