Vegetables & legumes
Cauliflower curry with coconut
Tender cauliflower in a curry and coconut milk sauce.
VegetarianVeganGluten-free
Ingredients
- 1 medium cauliflower in florets
- 1 onion
- 2 garlic cloves
- 1 piece of ginger of 2 cm
- 300 g coconut milk
- 40 g olive oil
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 100 g peas
- Salt to taste
Step-by-step
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- Chop the onion, the garlic and the ginger 4 sec/speed 5 and scrape down the sides with the spatula.
- Add the oil and saute 7 min/Varoma/spoon speed.
- Add the curry and the turmeric and saute 1 min/Varoma/spoon speed.
- Add the coconut milk, the cauliflower and the salt.
- Set 18 min/100C/reverse/spoon speed.
- Add the peas and set 5 min/100C/reverse/spoon speed.
- Serve with basmati rice.
Tips
- Do not overcook so the cauliflower does not fall apart.
- Fresh cilantro at the end adds freshness.
- A little squeezed lime balances the sweetness of the coconut.
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