Coconut cauliflower curry
This simple and super delicious coconut cauliflower curry is so creamy and ready in 30 minutes. Serve with rice or fresh naan. Vegan recipe.
big carrot or 180 g pumpkin
very good curry powder
of ginger powder
can full fat coconut milk
Rice for 2 servings
Divide the cauliflower into florets and blanch. Drain and set aside.
Prepare the rice according to the package instructions.
Finely chop the shallots and garlic. Heat 2-3 tablespoons of oil in a saucepan and sauté the onions and garlic over medium heat. Add turmeric, curry, ginger powder, salt and fry.
Cut the carrots into slices or dice the pumpkin. Also put in the pot and fry with the tomato paste for 2-3 minutes.
Add the coconut milk and some water. Mix well and bring to the boil once and then add the cauliflower. Stir and simmer on low heat for 5-8 minutes. Season with lime juice.
Serve the curry with rice, coriander and chopped green onions. Enjoy!