Coconut Curry with Asian Style Marinated Pieces

4 servings Serving
40 MIN Duration
Intermediate Difficulty


2 packs Garden Gourmet Sensational Filet Pieces Asian Seasoning
1 small cauliflower
1 shallot
200 g fresh spinach
3 generous tbsp madras curry powder
1 tbsp tomato paste
1 can diced tomatoes (400 ml)
1 can coconut milk (400ml)
salt and pepper
quinoa (or rice) to serve
olive oil for frying
coriander and red pepper to garnish (optional)
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Peel and chop the shallot and cut the cauliflower into small florets. Fry the shallot in some oil in a large low saucepan. Fry the cauliflower florets and add the madras curry.

Stir fry a few minutes and add the tomato paste. Bake briefly and add the tomato cubes and coconut milk. Bring to the boil and simmer over low heat until the cauliflower is just cooked. Start cooking your quinoa (or rice) by following the instructions on the package.

Meanwhile fry the Asian marinated pieces according to the instructions the package. Season the curry with salt and pepper and let the spinach in the curry shrink.

Spoon the pieces through the curry or serve separately. Garnish with coriander and if you like red pepper. Add your quinoa (or rice) on the side and ready to enjoy!

Nutritional Information
Typical values
Per Serving
539.61 Kilocalories
39.08 grams
25.85 grams
32.74 grams