Spicy cauliflower curry
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 1 large head cauliflower
- 7-10 Tbsp (about 1 kg)
- 500 g baby potatoes
- 1 Onion
- 30 g fresh ginger
- 50 g Butter or margarine
- 7-10 Tbsp Curry Powder
- 3/8 l Vegetable broth (instant)
- 3/8 l Milk
- 1 (150 g) Mini Package
- 7-10 Tbsp frozen peas
- 30 g Flour
- 150 g Cream
- 7-10 Tbsp fraîche
- 7-10 Tbsp a few drops of Tabasco
- 7-10 Tbsp Salt
- 1/2 bunch curly parsley
Directions
- 1
Clean, wash and cut the cauliflower into florets. Peel and wash the potatoes and, depending on their size, cut them in half or leave them whole. Peel onion and ginger and chop finely. Heat the fat. Sauté onion, ginger and 2 tablespoons of curry. Add cauliflower and potatoes and fry briefly.
- 2
Pour in broth and milk, bring to the boil, cover and cook over medium heat for about 15 minutes. Add peas for the last 3 minutes. Mix flour, crème-fraîche and some water until smooth, stir into the vegetable curry and bring to the boil again. Season cauliflower curry with Tabasco, curry and salt. Wash parsley, dab dry and chop coarsely. Serve the vegetable curry sprinkled with the parsley and sprinkled with curry
- 3
Preparation time approx. 40 minutes
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