This tasty protein-rich dish was inspired by Dr Greger’s ‘Daily Dozen’ checklist.
Serves 1-2 depending on your preferred portion size (feel free to freeze half for a handy ‘ready meal’
45g dry quinoa – more if serving for more than 1 person
240g canned chopped tomatoes – or fresh
1 tsp ground cumin
1 tsp garlic powder or granules
1/2 tsp ground chilli or chilli flakes
1/2 tsp ground turmeric
240g canned unsalted chickpeas, drained
70g mushrooms, quartered
100g cauliflower head, roughly chopped into bitesize pieces
35g cashews
40g sultanas – or raisins
15g fresh spinach leaves
This tasty protein-rich dish was inspired by Dr Greger’s ‘Daily Dozen’ checklist.
Serves 1-2 depending on your preferred portion size (feel free to freeze half for a handy ‘ready meal’
1. Begin by boiling the quinoa grains in 1/2 cup of water (1 part quinoa to two parts water is the ratio to aim for) until the quinoa become soft and fluffy. If the water reduces too soon during the cooking process and the grains are not quite soft, feel free to add more water.
2. Meanwhile, pour the chopped tomatoes into a medium to large saucepan along with the rest of the ingredients – apart from the spinach leaves – and allow them all to simmer in the tomatey sauce on a medium heat until the cauliflower pieces and mushrooms have softened.
3. Just before serving the curry, stir in the spinach leaves and allow them to wilt for 1-2 minutes.
4. Serve the curry with the fluffy quinoa in a large bowl and enjoy!
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