Sharpened cauliflower curry
very easy
40 mins
40 mins
Ingredients
- 300 g baby potatoes
- 1⁄2 Cauliflower
- 1 yellow pepper
- 1 Garlic clove
- 1 piece(s) (approx. 2 cm) fresh ginger
- 1 red chilli pepper
- 2 TABLESPOONS Oil
- 1 TEASPOON Curry Powder
- 1 TEASPOON Turmeric
- 1⁄2 Tsp ground cumin
- 1-2 TEASPOONS yellow curry paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 can(s) (425 ml) unsweetened coconut milk
- 1 TEASPOON Vegetable broth (instant)
- 100 g Sweet peas
- 1-2 stem(s) Coriander
- 7-10 Tbsp 1⁄2 Organic lime
- 7-10 Tbsp Sugar
Directions
- 1
Wash the potatoes thoroughly and cut in half. Clean and wash the cauliflower and cut into small florets. Peppers clean, wash and cut into cubes of about 1 cm. Peel garlic and ginger and chop finely.
- 2
Clean and wash the chilli and cut into fine rings.
- 3
Heat the oil in a pot. Sauté garlic, chilli and ginger for about 1 minute while stirring. Add potatoes, cauliflower and paprika. Dust with curry, turmeric and cumin. Stir in curry paste.
- 4
Steam everything for 1-2 minutes. Season with salt and pepper. Deglaze with 100 ml water and coconut milk. Stir in broth. Bring to the boil, cover and simmer over medium heat for 15-18 minutes.
- 5
Wash and clean the sugar snap peas and fold into the curry 2-3 minutes before the end of the cooking time. Wash the coriander, shake dry and pluck off the leaves. Wash lime hot, dab dry and cut into 2-3 slices.
- 6
Season curry with salt, pepper and sugar. Fold in lime. Sprinkle with coriander and serve immediately.
- 7
Cauliflower's not your type? No drama! Instead, you can also put 1 broccoli or 2-3 red peppers or 1 tin (425 ml) of chickpeas in the yellow curry.
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