Pumpkin & Cashew Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in large saucepan, and add cumin, turmeric and coriander seeds.

Step 2

Once spices are aromatic, add chopped pumpkin and cauliflower and stir until coated with spices.

Step 3

Add water, coconut milk, and ginger and stir through.

Step 4

Add ¾ of the basil and coriander, and simmer on medium/low heat for approximately 25 minutes.

Step 5

While the curry is simmering, cook the quinoa: rinse under cold water until runs clear. Add to pan with double the quantity of water and bring the water to a boil on a medium-high heat. When water is boiling, cover pan with a lid, turn the heat to low, and leave to simmer until the water has all been absorbed and the quinoa is tender (about 20 minutes). Remove from heat and leave to steam with the lid still on. After 10 minutes, remove the lid, and fluff the quinoa with a fork.

Step 6

Add cashews and spinach (or other dark leafy green), and simmer for another 5 minutes. If required, add a pinch of salt to taste.

Step 7

Serve with quinoa, and a sprinkle of coriander and basil on top.