Home
- Preparing Time: -
- Total Time: -
- Served Person: 6
- 1/2 teaspoon salt
- 1/2 cup chopped onion
- 1 1/2 teaspoons curry powder
- 1 clove garlic
- 1 teaspoon ground cumin
- 1 tablespoon coconut oil
- 1 cup quinoa
- 1 cup fresh or frozen peas
- cauliflower:
- 2 tablespoons coconut oil, melted
- 1 tablespoon garam masala or curry powder
- 1 large head cauliflower, separated into florets
- quinoa:
- 2 cups silk® unsweetened coconutmilk
- toasted coconut flakes, for garnish
- Carbohydrate 31.8
- Fat 11.5
- Protein 8.5
- Sodium 477
- Calories 253 calories;
Preheat oven to 450 degrees F. Whisk together melted coconut oil, garam masala, cumin and salt in a large bowl. Add cauliflower and toss until well coated. Arrange on a baking sheet and bake until tender, about 35 minutes. Meanwhile, melt 1 Tbsp coconut oil in a medium saucepan over medium heat. Add garlic and onion and saute for 5 minutes, until transparent. Add quinoa and cook for another 5 minutes, stirring often. Add Silk, curry powder and salt, bringing mixture to a boil. Reduce heat to a simmer, cover and cook for 20 minutes. Remove from heat and stir in peas. Spoon into bowls and top with roasted cauliflower and toasted coconut, if desired.
