Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
43
High
Nutrition per serving
Calories519.8 kcal (26%)
Total Fat16.9 g (24%)
Carbs84.7 g (33%)
Sugars20.5 g (23%)
Protein10.7 g (21%)
Sodium84.1 mg (4%)
Fiber8.8 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Dice red onion, cut cauliflower into florets
Cutting Board
red onion1 
cauliflower1 Step 2
Heat large pan with 2tbsp vegetable oil over high heat. Add onion, cauliflower, curry powder, salt & pepper. Cook for 5 minutes.
Panred onion1 cauliflower1 
curry powder1 Tbsp
vegetable oil2 TbspStep 3
Add stock mix and tomato paste, and a drizzle of oil if necessary. Cook for 2 minutes.
tomato paste16g
vegetable stock11gvegetable oil2 TbspStep 4
Transfer to bowl and set aside. Return pan to heat, add rice and stir in remaining oil. Add 350ml water, bring to boil over high heat.
basmati rice130gvegetable oil2 Tbsp
water350mlStep 5
Trim green beans. Return cauliflower mixture to pan. Add green beans and sultanas.
sultanas30g
green beans160gStep 6
Heat on medium low, cover and cook for 10-12 minutes. Add a little water if it’s too dry. Season and serve with yoghurt
coconut yogurt80gNotes
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