Yellow cauliflower curry

Name: Yellow cauliflower curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g baby potatoes; 1 head Cauliflower; 1 yellow pepper; 2 Garlic cloves; 1 piece Ginger (approx. 35 g); 2 red chillies; 2 TABLESPOONS Oil; 1 TEASPOON Curry Powder; 1 TEASPOON Turmeric powder; 1 TEASPOON ground cumin; 40 g yellow curry paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml Vegetable broth; 1 can (400 ml) creamy coconut milk; 200 g Sweet peas; 2-3 stems Coriander; 1 Organic Lime

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g baby potatoes
1 head Cauliflower
1 yellow pepper
2 Garlic cloves
1 piece Ginger (approx. 35 g)
2 red chillies
2 TABLESPOONS Oil
1 TEASPOON Curry Powder
1 TEASPOON Turmeric powder
1 TEASPOON ground cumin
40 g yellow curry paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml Vegetable broth
1 can (400 ml) creamy coconut milk
200 g Sweet peas
2-3 stems Coriander
1 Organic Lime

Directions

1
Wash the potatoes thoroughly and cut in half. Clean and wash the cauliflower and cut into florets. Peppers clean, wash and cut into cubes. Peel garlic and chop finely. Peel ginger and grate finely. Clean chili, cut lengthwise, wash and remove seeds. Cut the pod into rings.
2
Heat the oil in a pot. Sauté garlic, chilli and ginger for about 1 minute. Add potatoes, cauliflower and paprika, dust with curry, turmeric and cumin. Add curry paste and sauté briefly. Season with salt and pepper. Deglaze with broth and coconut milk. Bring to the boil, cover and cook for 15-18 minutes. Wash and clean the sugar snap peas and add 2-3 minutes before the end of cooking.
3
Wash the coriander, shake dry and pluck the leaves from the stalks. Wash lime hot, grate dry, cut into 2-3 slices and slice. Season curry with salt and pepper. Garnish with lime and sprinkle with coriander.