Cauliflower Grain Curry

Ingredients for 4 servings:

• 100 g wheat or rye, whole grains
• ¼ liter of water
• 1 small cauliflower, approx. 500-700g
• 400 g carrot(s)
• 2 cups sour cream
• 2 onions
• 1 tbsp butter
• 3 tsp curry
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

Soak the grain in cold water and let it swell overnight. Bring the soaked grain to a boil in the soaking liquid, simmer for 20 minutes, and then let it swell for another 45 minutes. This will make it really soft and easy to digest. In the meantime, clean the cauliflower and divide it into small florets. Peel the carrots and slice diagonally. Cook the cauliflower and carrots in a little salted water for 10-12 minutes until al dente—or softer, depending on your taste. Stir in the sour cream until smooth and season with salt and pepper. Dice the onions and sauté them in butter in a large pan. Sprinkle in the curry and sauté. Now add the vegetables, pour over the sour cream, and finally mix in the grains. (If the sauce is too thin, thicken it with a sauce thickener if necessary.)