Vegetarian cauliflower curry

Name: Vegetarian cauliflower curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 large cauliflower (about 1,5 kg); 150 g Spring onions; 3-4 Tbsp Oil; 60 g Cashew nuts; 2 TABLESPOONS Curry Powder; 3/8 l Vegetable broth (instant); 150 g Whipped cream; 150 g frozen peas; 3 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Mint; 1 package (235 g/ 4 pieces) Mini Naan breads Indian Tandoori style classic nature

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 large cauliflower (about 1,5 kg)
150 g Spring onions
3-4 Tbsp Oil
60 g Cashew nuts
2 TABLESPOONS Curry Powder
3/8 l Vegetable broth (instant)
150 g Whipped cream
150 g frozen peas
3 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Mint
1 package (235 g/ 4 pieces) Mini Naan breads Indian Tandoori style classic nature

Directions

1
Clean the cauliflower, divide into florets, wash and drain. Clean spring onions, wash and shake dry. Cut spring onions into rings, separating the white and green parts. Heat 1-2 tablespoons of oil in a deep frying pan and fry the cashew nuts until golden brown, turning them over. Put them on a piece of kitchen paper and let them cool down. Heat 2 tablespoons of oil in a frying pan and fry the white spring onion rings in it. Add curry, stir-fry briefly and deglaze with stock and cream.
2
Add cauliflower and remaining spring onion rings, bring to the boil, cover and simmer for about 8 minutes. Add frozen peas, bring to the boil, cover and simmer for another 2 minutes. Add sauce thickener while stirring, bring to the boil again briefly and season to taste with salt and possibly some pepper. Arrange cauliflower curry in a deep dish and garnish with mint. Sprinkle with cashew nuts. Serve with Naan breads, which can be baked in a toaster (see package instructions)