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Ingredient
Vegan rainbow curry
Introduce
Chef :
Samantha BVegan rainbow curry
#MyCookBook
Simple, delicious and versatile. Serve with your favourite rice.
Ingredient
1 head
cauliflower
2
potatoes
1
onion
Tin
chopped tomatoes
leaves
Several spring green
Handful
dandelion leaves
1 clove
garlic or tsp garlic paste
1 tsp
ginger paste
1 tsp
cumin
1 tsp
chilli
1 tsp
turmeric
1/2 tsp
ground coriander
1/2 tsp
cumin seeds
100 ml
water
1 tbsp
oil
Cooking instructions
* Step 1
Add oil to pan. Roughly chop onions and add to pan. Once beginning to turn translucent add spices, garlic and ginger. Cook for 1 minute.
* Step 2
Add tinned tomatoes. Chop cauliflower and potatoes into small pieces and add to pan. Add water. Turn to low heat and add lid.
* Step 3
Once the cauli and potatoes begin to soften add roughly chopped pepper and spring greens.
* Step 4
Cook for a further 10 minutes until all veg is tender. Add dandelion greens and stir to wilt. Turn off heat.
* Step 5
Serve with rice. Enjoy.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
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