Cauliflower and Carrot Curry

Name: Cauliflower and Carrot Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200-250 g Basmati Rice; 7-10 Tbsp salt, pepper; 1 (approx. 1.5 kg) cauliflower; 3-4 Carrots; 1 chili pepper; 2-3 TABLESPOONS Oil; 1/4 TEASPOON Coriander seeds; 1-2 TABLESPOONS Curry; 3-4 Stem(s) Coriander; 150 g Schmand

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200-250 g Basmati Rice
7-10 Tbsp salt, pepper
1 (approx. 1.5 kg) cauliflower
3-4 Carrots
1 chili pepper
2-3 TABLESPOONS Oil
1/4 TEASPOON Coriander seeds
1-2 TABLESPOONS Curry
3-4 Stem(s) Coriander
150 g Schmand

Directions

1
Cover the rice in 400-500 ml boiling salted water and let it swell for about 20 minutes. Clean and wash the cauliflower and divide into florets. Cut large florets into thick slices if necessary. Peel, wash and slice the carrots. Clean, seed, wash and finely chop the chillies
2
Heat the oil in a large pan or wok. Stir-fry the cauliflower and carrots for about 5 minutes. Fry the coriander and chilli briefly. Sprinkle with curry and sauté briefly. Add 3/8 l water, bring to the boil and simmer for about 5 minutes
3
Wash the coriander and cut it into small pieces. Stir the sour cream into the curry. Season with salt, pepper and curry if necessary. Add rice
4
If you like, sprinkle 1-2 tablespoons of roasted cashew nuts or peanuts over the curry. Provides an extra portion of valuable B-vitamins