Cauliflower and bean curry with coconut milk

Ingredients for 1 servings:

• 200 g cauliflower florets
• 100 g beans, green, fine
• 1 onion(s)
• 1 garlic clove(s)
• some peanut oil
• 1 tsp, heaped curry paste, yellow, amount according to taste and spiciness
• 100 ml coconut milk
• 175 ml vegetable stock, possibly more
• ¼ tsp turmeric
• 1 pinch(s) cumin
• ½ tsp palm sugar, crushed
• 1 tsp lime juice
• 1 tsp fish sauce (Nuoc Nam fish sauce)
• Salt
• some chili pepper(s), without seeds, amount according to spiciness and taste, very finely diced
• 1 tsp coriander leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean and wash the cauliflower and beans, divide them into small florets or cut them into approximately four-centimeter-long pieces. Peel and finely dice the onion and garlic. Heat oil in a pan and sauté the vegetables, stirring occasionally. Briefly sauté the curry paste, turmeric, and cumin. Deglaze with coconut milk and stock. Cover and cook over medium heat for about seven to ten minutes. Season with lime juice, fish sauce, palm sugar, and salt. Sprinkle with finely chopped chili and coarsely torn coriander.