Step 1

Heat oil in a large saucepan and fry onion gently, without colouring, for 6-8 minutes. Add garlic, ginger and curry paste and cook for a further 2 minutes.

Step 2

Add stock, coconut milk, kumara and potatoes and bring to the boil, then turn down to a gentle simmer for 15 minutes.

Step 3

Place rice and quinoa in a pot and cover with warm water. Rinse and drain three times. (This removes the bitter taste from the quinoa.) Add five cups of water and 1 teaspoon salt then bring to the boil. Turn heat down to low, cover with a lid and simmer for 13-15 minutes until rice has puffed up.

Step 4

Add cauliflower, broccoli and capsicum to the curry sauce, simmer for 5-10 minutes or until vegetables are just tender.