If you’re rac­ing the clock on week­nights, th­ese healthy and de­li­cious dishes are all you’ll need.

Healthy Food Guide (Australia) - - CONTENTS -

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.

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