Serves 16
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To serve:

  1. Melt the coconut oil in a large pot over a medium-high heat. Cook the onion for 5-6 minutes until softened. Add the garlic and ginger and cook for one minute longer.
  2. Stir in the turmeric, cumin, curry powder and some salt and pepper and cook for two minutes, adding a splash of water if the mixture gets too dry.
  3. Add the quinoa, tomatoes, stock, coconut milk and cauliflower. Stir to combine, then bring to the boil.
  4. Reduce the temperature to a simmer, then cover and cook for 15-20 minutes until the quinoa is cooked and the cauliflower is tender, stirring occasionally.
  5. Uncover, add the spinach and stir until wilted. Ladle into bowls and top each with some chopped fresh coriander and a dollop of mango chutney. Serve with naan bread, if desired.

Nutrition Facts

Per Serving: 343kcals, 21.7g fat (17.3g saturated), 34.8g carbs (6.9g sugars), 8.8g protein, 7.6g fibre, 0.329g sodium

DinnerCurryMeat-free

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