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Cauliflower and Peanut Curry with Roobois Tea

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Cauliflower and Peanut Curry with Roobois Tea

The perfect cauliflower and peanut curry with roobois tea recipe with a picture and simple step-by-step instructions.

  • 200 g Tofu
  • 0,25 Cauliflower fresh
  • 2 Carrots
  • 4 Patties Frozen spinach
  • 1 tsp Yellow curry paste
  • 2 tbsp Tamari soy sauce
  • 3 tsp Peanut butter
  • 50 g Coconut cream
  • 300 ml Rooibos tea
  • Oil
  1. Cut the vegetables into small pieces according to your preferences (I prefer to cut them roughly).
  1. Heat the oil in a deep pan. Crumble the tofu and fry for approx. 5 minutes. Then add cauliflower and carrots and sauté briefly. Add frozen spinach.
  1. Mix hot tea with coconut cream, peanut butter, tamari, curry paste and add to the vegetables.
  1. Approx. Let simmer for 15 minutes. I also had rice that I cooked in jasmine tea.
Dinner
European
cauliflower and peanut curry with roobois tea

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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