Satay Vegetable Curry With Quinoa | FOOD MATTERS®

Ingredients

• ½ head cauliflower, cut into small florets
• ½ head broccoli, cut into small florets
• 1 medium sweet potato, peeled and cut into bite sized cubes
• 1 red capsicum, sliced thinly
• 3 cups baby spinach
• 2 tbsp extra-virgin olive oil
• 1 tsp fine sea salt
• 2 cups quinoa
• 2 garlic cloves, peeled
• 1 small piece fresh ginger, peeled
• 1 medium fresh red chili, roughly chopped
• 1 tsp turmeric
• ½ red onion, peeled and roughly chopped
• ¼ cup natural peanut butter
• Zest and juice of 1 lime
• ½ cup fresh coriander
• 2 tbsp sesame oil
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 400ml (14 fl oz) can coconut cream
• 125ml (4 fl oz) vegetable stock
• Extra chili and roughly chopped peanuts to garnish