Cauliflower – Mango – Curry

Ingredients for 4 servings:

• 1 mango(s), possibly 2
• 1 cauliflower
• 1 garlic clove(s)
• 1 piece(s) ginger, slightly hazelnut-sized
• 8 m.-sized potatoes
• 1 bunch of parsley
• 4 tomatoes
• ½ lemon(s), juice
• 1 tbsp oil
• 1 tbsp curry powder, possibly 2
• 200 ml vegetable stock
• 400 ml coconut milk
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the mango and remove the flesh from the stone. Cut into wedges. Rinse the parsley, shake dry, and roughly chop the leaves. Blanch the tomatoes in boiling water, rinse in cold water, peel, quarter, and deseed. Dice the flesh and mix with the mango, parsley, and lemon juice. Clean the cauliflower, divide it into florets, and rinse. Peel and chop the garlic and ginger. Rinse the potatoes, peel, and roughly dice them. Fry the garlic and ginger in hot oil. Briefly fry the cauliflower, potatoes, and curry powder, deglaze with the stock and coconut milk, and season with salt. Cover and simmer for 10 minutes, then remove the lid and simmer for another 10 minutes. Add the mango mixture and heat briefly. Serve the curry garnished with parsley leaves, if desired.