FREE
This recipe will take you 40 minutes
Serves 4
- 1 medium cauliflower, cut into florets
- 2 large sweet potatoes, diced
- 1 cal cooking spray*
- 1 large onion, diced
- 1 large carrot, diced
- 3cm piece fresh root ginger, peeled and finely chopped
- 2 garlic cloves, crushed
- 4 tbsp mild curry powder (or medium curry powder if you like it hotter)*
- 1 vegetable stock cube, suitable for vegans
- 250g dried long-grain rice
- 3 tbsp white miso paste (choose one without oil or sugar)
- 400g can chickpeas, drained
- 125g spinach, chopped
- 150g plain unsweetened soya yogurt with added calcium
- 1 tsp coconut flavouring (optional)
- Juice of 1 lime
- Small pack fresh coriander, chopped
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.
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