Cauliflower Curry

Name: Cauliflower Curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Cauliflower (about 1 kg); 7-10 Tbsp Salt; 2 medium-sized onions; 2 TABLESPOONS Oil; 2 TABLESPOONS Curry; 1 TABLESPOON Flour; 1 can(s) (425 ml) Peaches; 20 g Butter or margarine; 100 g Whipped cream; 7-10 Tbsp Chervil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Cauliflower (about 1 kg)
7-10 Tbsp Salt
2 medium-sized onions
2 TABLESPOONS Oil
2 TABLESPOONS Curry
1 TABLESPOON Flour
1 can(s) (425 ml) Peaches
20 g Butter or margarine
100 g Whipped cream
7-10 Tbsp Chervil

Directions

1
Clean and wash the cauliflower and divide it into small florets. Cook in salted water for 8-10 minutes. Drain the cauliflower and collect the cooking liquid. Peel and finely chop the onions. Heat the oil.
2
Fry the onions in it until transparent. Sprinkle with curry and flour and sauté briefly. Deglaze with 200 ml cauliflower water and simmer for a few minutes. Drain the peaches and cut into slices. Heat the fat. Fry the peaches until golden brown. Heat up cauliflower and cream in the curry sauce. Arrange cauliflower curry and peaches. Garnish with chervil as desired.
3
Heat the fat. Fry the peaches until golden brown. Heat up cauliflower and cream in the curry sauce. Arrange cauliflower curry and peaches. Garnish with chervil as desired. Boiled potatoes taste good with it