Curry with cauliflower, cashews and spinach with rice
Curry with cauliflower, cashews and spinach with rice

Curry with cauliflower, cashews and spinach with rice

Total time20 mins
10 minspreparation time
10 minscooking time

A fragrant and mildly spiced cauliflower-spinach curry paired with rice and nuts that delivers a mouthwatering mix of tastes and textures. Perfect for a healthy and tasty work lunch option.

Good to know: This dish is one of the Meal Prep series. You can find the other two recipes in the set here.

Ingredients

2 portion(s)
1 
onion
1 
garlic clove
1 tsp
curry paste
3 
tomatoes
50 g
spinach
120 ml
water
200 g
cauliflower
250 ml
coconut milk
40 g
cashews
100 g
rice
1 bunch
of coriander
Nutritional facts (per portion):2022 kJ / 483 kcal
35.5 gFat
13 gProtein
31.7 gCarbohydrates

Preparation

Step 1

3  tomatoes – 1 tbsp Kikkoman Toasted Sesame Oil1  onion – 1  garlic clove – 1 tsp curry paste – 50 g spinach – 120 ml water – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce

Blanch and peel the tomatoes, then dice them. Chop, then fry the onion in Kikkoman Sesame Oil. Add the garlic clove and curry paste. Mix together. Then add the spinach, tomatoes, water and Kikkoman Less Salt Soy Sauce.

Step 2

200 g cauliflower – 250 ml coconut milk

Cut the cauliflower into florets. Add the cauliflower and coconut milk to the sauce. Cover and cook for 10 minutes.

Step 3

40 g cashews – 100 g rice – 1 bunch of coriander

Roast the cashew nuts in a dry pan.

Cook the rice, then place it in containers. Pour the curry sauce over them and sprinkle with the nuts and fresh coriander.

Tip:

For a spicier dish, use more curry paste or season with a pinch of chilli.

Recipe-ID: 1325

Recipe as PDF

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3 tomatoes – 1 tbsp Kikkoman Toasted Sesame Oil1 onion – 1 garlic clove – 1 tsp curry paste – 50 g spinach – 120 ml water – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce

Blanch and peel the tomatoes, then dice them. Chop, then fry the onion in Kikkoman Sesame Oil. Add the garlic clove and curry paste. Mix together. Then add the spinach, tomatoes, water and Kikkoman Less Salt Soy Sauce.

200 g cauliflower – 250 ml coconut milk

Cut the cauliflower into florets. Add the cauliflower and coconut milk to the sauce. Cover and cook for 10 minutes.

40 g cashews – 100 g rice – 1 bunch of coriander

Roast the cashew nuts in a dry pan.

Cook the rice, then place it in containers. Pour the curry sauce over them and sprinkle with the nuts and fresh coriander.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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