INGREDIENTS

• sweet potatoes

• 500g cauliflower

• 250g quinoa

• 1 onion

• 2 garlic cloves

• 300g green beans

• coriander

• 120g yellow curry paste

• 400ml coconut milk

• 2 x 150g peas

• 40g roasted peanuts

• 20g fried shallots

• 80ml (⅓ cup) neutral-flavoured oil

METHOD

1. Start prep

Read through the recipe. Heat the oven to 220C, fan-forced. Scrub the unpeeled sweet potatoes and cut lengthwise into 5mm-thick slices. Cut the cauliflower into small florets, including the stem. Line 3 oven trays with baking paper. Put the cauliflower on a lined tray and the sweet potato on the remaining lined trays.

2. Roast vegetables

Drizzle the sweet potato and cauliflower with 2 tbs oil, season with salt and pepper and toss to coat. Roast the sweet potato for 5 mins, then put the cauliflower in the oven and roast for 12-15 mins until the vegetables are tender.

3. Cook quinoa

Meanwhile, put the quinoa in a sieve, then rinse well and drain (this is to remove the natural coating, which can make it taste bitter). Put the quinoa in a medium saucepan with 450ml water, cover and bring to a simmer. Reduce the heat to low and cook, covered, for 12-15 mins until the water is absorbed and the quinoa is tender. Turn off the heat and stand, covered, for 5 mins.

4. Finish prep

While the quinoa is cooking, finely chop the onion. Crush or finely chop the garlic. Trim the beans and cut into 3cm lengths. Finely chop the coriander, including the stems.

5. Cook curry

Heat 2 tbs oil in a large deep frypan over medium heat. Cook the onion and garlic, stirring regularly, for 5 mins or until softened. Add the curry paste and cook, stirring, for 1 min or until fragrant. Add the coconut milk and 250ml (1 cup) water and bring to a simmer. Cook for 2 mins to develop the flavour. Add the beans and cook, covered, for 3 mins.

6. Get ready to serve

Stir the peas into the curry and cook for 2 mins. Taste, then season with salt and pepper. Coarsely chop the peanuts. Season the quinoa with salt and pepper. Divide the quinoa, curry, sweet potato and cauliflower among bowls. Scatter over the peanuts, fried shallots and coriander to serve.