• Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

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Ingredients

  • 1 cauliflower, cut into florets
  • 2 tbsp Cooks' Ingredients Tikka Curry Paste
  • 1 tbsp olive oil
  • 250g pouch Quinoa, Chickpeas, Bulgar Wheat and Rice
  • 150g low fat natural yoghurt
  • 1 tbsp tahini
  • 2 tbsp coriander

Method

  1. Preheat the oven to 200 degrees C, gas mark 6. Place the cauliflower in a roasting tin. Mix the tikka paste, 3 tbsp water and the oil and toss into the cauliflower. Roast for 20 minutes, then mix 2 tbsp water into the dish and roast for a further 5 minutes.

  2. Meanwhile, heat the grain pouch according to pack instructions. Combine the yogurt, tahini and seasoning.

  3. Serve the cauliflower on the grains and spoon over the tahini yogurt. Sprinkle with coriander and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,224kJ/ 531kcals

Fat

26.2g

Saturated Fat

4.5g

Carbohydrates

50.1g

Sugars

14.5g

Fibre

11.5g

Protein

23.7g

Salt

0.8g

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