Cauliflower and sweet potato curry

Ingredients for 4 servings:

• 1 m.-large cauliflower
• 600 g sweet potatoes
• 2 m.-sized onion(s)
• Garlic clove(s), 1 – 3, to taste
• 1 piece(s) ginger, fresh, approx. 25 g
• 400 ml vegetable stock
• 400 ml coconut milk
• 1 dashes lime juice
• 2 stalks Thai basil, alternatively basil or coriander
• 250 g wild rice mix
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp turmeric powder
• vegetable oil
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

delicious and easy

Remove the outer leaves from the cauliflower, separate into individual florets, and wash in lukewarm water. Peel and wash the sweet potatoes, then cut into approximately 4 cm pieces. Peel the ginger, garlic, and onions and dice very finely. Prepare the wild rice mix according to the package instructions. Heat vegetable oil in a saucepan and sauté the ginger, garlic, and onion pieces. Add the cauliflower and sweet potatoes and fry briefly. Add a heaped tablespoon each of coriander, cumin, and turmeric, mix well, and fry briefly. Then pour in the vegetable stock and coconut milk and simmer with the lid closed for 20-25 minutes. Season the curry with lime juice and salt. If desired, you can use fish sauce instead of salt. Please note: This will no longer make the dish vegan or vegetarian. Wash the Thai basil, spin it dry, and roughly chop the leaves. Serve the rice and curry on plates and sprinkle with Thai basil.