Cauliflower curry from the tin

Name: Cauliflower curry from the tin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 can(s) (425 ml each) Chickpeas; 1 Cauliflower (about 1 kg); 400 g Carrots; 150 g Shallots; 6 TABLESPOONS Olive oil; 7-10 Tbsp Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Courgette; 200 g Basmati rice; 1/2 bunch Parsley; 4 Stem/s Thyme; 1 can(s) (400 ml each) unsweetened coconut milk

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Everyone is happy about Röschen! For them it's off to the oven, where they are baked crisply and deglazed with coconut milk. So incredibly good!

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 can(s) (425 ml each) Chickpeas
1 Cauliflower (about 1 kg)
400 g Carrots
150 g Shallots
6 TABLESPOONS Olive oil
7-10 Tbsp Curry Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Courgette
200 g Basmati rice
1/2 bunch Parsley
4 Stem/s Thyme
1 can(s) (400 ml each) unsweetened coconut milk

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Rinse chick peas in a sieve and drain. Cut cauliflower into florets from the stalk, wash and drain. Peel, wash and slice the carrots. Peel and halve shallots.
2
Mix oil, 2 tablespoons curry and 1 teaspoon salt. Mix vegetables, chickpeas and curry oil. Spread in a fat pan (deep baking tray) and bake in a hot oven for about 30 minutes.
3
Clean and wash the zucchini, cut them in half lengthwise and slice them. After about 10 minutes, mix into the oven vegetables.
4
Cook the rice in a good 400 ml of boiling salted water according to the package instructions. Wash the herbs, shake dry and chop the leaves coarsely.
5
Bring coconut milk to the boil in a pot and pour over the vegetables about 5 minutes before the end of the cooking time. Fold the herbs into the finished rice. Season the vegetable curry and serve with rice.
6
The dish gets an extra spicy twist when you drizzle Sriracha chili sauce over the finished curry.