curry cauliflower with coriander yoghurt sauce

Name: curry cauliflower with coriander yoghurt sauce
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 500 g Cauliflower; 200 g Carrots; 1/2 small chili pepper; 1 TABLESPOON Oil; 1/2 TEASPOON Coriander seeds; 7-10 Tbsp Salt; 7-10 Tbsp Curry; 300 ml Vegetable broth (instant); 2 stem(s) Coriander; 2 TABLESPOONS Skimmed milk yoghurt; 7-10 Tbsp chili pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

500 g Cauliflower
200 g Carrots
1/2 small chili pepper
1 TABLESPOON Oil
1/2 TEASPOON Coriander seeds
7-10 Tbsp Salt
7-10 Tbsp Curry
300 ml Vegetable broth (instant)
2 stem(s) Coriander
2 TABLESPOONS Skimmed milk yoghurt
7-10 Tbsp chili pepper

Directions

1
Clean the cauliflower, wash it and cut it into small florets. Cut the florets in half. Peel and wash the carrots and cut them into thin slices. Remove seeds from chilli, chop finely. Heat the oil. Sauté the coriander seeds and cauliflower in it.
2
Add the carrots. Season with salt, curry and chili. Add stock and cook for 5-7 minutes on low heat. Wash, chop and stir in the coriander. Refine with yoghurt, season again and serve garnished with a chilli pepper