Asian vegetable and cabbage curry

Ingredients

• 250 g Cabbage
• 200 g Carrots
• 200 g Cauliflower
• 150 g Quinoa
• 2 tbsp Oil
• 400 ml Water
• 1.5 tsp Curry powder
• 200 ml Coconut milk
• 1 pinch Salt
• 1 pinch Pepper

Instructions

1. Step 1

   Pour the quinoa into a pot with 300ml water, bring to boil and let cook for 15 minutes.

2. Step 2

   Meanwhile, cut the cabbage into strips, carrots into sticks and cauliflower into florets.

3. Step 3

   Heat the oil in a skillet, add curry powder and cook for 30 seconds.

4. Step 4

   Add the vegetables and mix well to coat with curry.

5. Step 5

   Pour in the coconut milk and 100ml water, season with salt and pepper, let simmer for 10 minutes.

6. Step 6

   Serve the curry hot over a bed of cooked quinoa.