If you’re racing the clock on weeknights, these healthy and delicious dishes are all you’ll need.
Theyre fast, filling and oh-so-healthy!
2 cups baby spinach ¼ cup chopped unsalted
roasted cashews Fresh coriander, to serve 1 Place the korma paste into a large, deep, non-stick frying pan and set over a medium heat. Add coconut milk and stir until mixture simmers. Add pumpkin, cover pan with a lid and cook for 10 minutes, stirring often. 2 Add beans, mushrooms and vegetable stock to pan; stir to combine. Cover and continue to cook for 5 minutes. Add the chickpeas; cook, uncovered, for 5 minutes, stirring occasionally. 3 Meanwhile, place cauliflower rice into a microwave-safe bowl and cover. Microwave on high for 2 minutes. Heat the brown rice as per packet directions. Add heated rice to cauliflower; stir to combine. Cover. 4 Stir the spinach leaves into the curry until wilted. Garnish with cashews and coriander, and serve with cauliflower and brown rice. Note Pre-made cauliflower rice is available in the bagged salad section of supermarkets.