Would you like to cook a simple family meal that will provide everyone in the family with the nutrients they need?
Why not try this vegetarian curry? It’s easy, fast and delicious!
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Gluten-free
Vegetarian
BLW adaptable: cut to sizeable chunks, cook to softness. Kale and spring onion require good chewing skills, so your assessment needed.
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Preparation time: 10mins, Cooking time: 20mins
Ingredients for 4
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Onion, 1, peeled and chopped
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Spring onions, 2, peeled and chopped
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Cauliflower, 1/2, florets cut to bite size
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Kale or spinach, 150g chopped,
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Sweet potato, 200g
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Mushrooms of choice, 100g cut in quarters.
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Coconut milk, 400ml
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Lemon zest, 1
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Brown rice or white rice (200g) cooked
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Garlic, 2 cloves crushed
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Coriander, 1 small bunch, minced
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Spices:1 Tsp of each: mustard seeds, turmeric, cumin, mild curry.
Let’s do it
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Place onion, garlic, spices, mushroom and coconut milk in a large pot and heat up whilst stirring.
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Bring to the boil, lower heat to simmer, add sweet potato and lemon zest. Stir well.
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On a griddle pan place cauliflower and chargrill lightly.
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When potatoes are softened and a few minutes before serving add cauliflower, and kale in the pot.
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Serve when the kale is cooked bright green, add salt and pepper to taste, sprinkle chopped coriander.
Bon appétit!
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