Curried Coconut Quinoa, Roasted Cauli & Kale

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Cut the cauliflower from the stem[s] into bite-sized pieces and add it to a baking tray 

Drizzle the cauliflower with vegetable oil, season generously with salt and pepper and sprinkle over the nigella seeds

Put the tray in the oven for 20 min or until the cauliflower is golden and crisp

Meanwhile, boil a kettle

Peel and finely dice the shallots[s]

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a medium heat

Once hot, add the diced shallot and cook for 3 min until beginning to soften

Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the chopped coconut cream and vegetable stock cube[s] in 500ml [850ml] boiled water – this is your coconut stock

Once the shallot has softened, add the curry powder, garam masala, turmeric and chopped ginger and cook for 1 min or until fragrant

Add the quinoa, stock and sultanas to the pan, cover with a lid, and cook for 10-15 min until the quinoa is tender and a thick sauce remains

Tip: if the quinoa is looking a little dry, add a splash of water to loosen the sauce

Once the quinoa is done, add the shredded kale to the pan and cook, covered for 5 min further or until the kale is tender

Taste for seasoning, adding salt and pepper if needed – this is your curried coconut quinoa

Meanwhile, pick the coriander leaves from their stalks, discarding the stalks