Cauliflower and carrot curry

Ingredients for 4 servings:

• 1 head of cauliflower
• 4 carrots
• 1 handful of cashew nuts
• 1 small bulb(s) ginger
• 500 ml coconut milk
• 500 ml vegetable stock, possibly instant
• 1 tbsp curry
• 1 pinch(s) of cayenne pepper
• some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple and delicious

Peel the ginger root and cut into the smallest possible cubes. Peel the carrots and cut into strips about 1 cm long. Wash and trim the cauliflower, and cut it into florets. Add a little oil (e.g., peanut oil or a semi-neutral oil) to a medium-sized saucepan, heat it, and gently fry the ginger and carrot strips for a few minutes. Then add the coconut milk and stock to deglaze the pan, bring to a boil, and add the cauliflower. Add the curry and cayenne pepper and let the whole thing simmer for about 20 minutes (or let it get a little crunchier or softer, depending on your taste). Add the cashews just before serving—otherwise, they’ll quickly become too soft. Serve with rice, and if you don’t like vegetarian options, you can also fry strips of turkey breast and simply add them to the hot curry 5 minutes before serving.