Serves: 4
Shopping & Ingredients List:
- 1 large Cauliflower grated
- 75g Almond Flakes
- 1 Onion, chopped
- 600g Butternut Squash, finely chopped
- 2 tbsp Madras Curry Powder
- 1 Broccoli Spear, cut into florets
- 250ml Vegetable Stock
- handful of Fresh Coriander, chopped
- 1 tbsp Pilau Rice Seasoning
- 2 tbsp Coconut Oil
Method
- In non-stick wok over a medium heat gentle toast almonds until they turn golden brown. Set to one side.
- Melt coconut oil in the wok. Add curry powder & pilau rice seasoning. Cook while stirring for one min. Add onions & cook for 5 mins until soft & flavours absorbed. You may need to add splashes of cold water.
- Add broccoli, butternut squash & the stock. Bring to boil, cover & cook on simmer for 10 mins.
- Add grated cauliflower & almonds. Cook for a further 2 minutes. Serve & garnish with coriander.
Macro info per serving:
Protein = 12.2g
Carbs = 24g
Fat = 19.2g
Energy = 317.6Kcal
