Cauliflower and potato curry

Ingredients for 4 servings:

• 1 cauliflower, cut into florets
• 500 g potatoes, cut into 2 cm cubes
• 1 bulb(s) Chinese garlic, chopped
• 1 m.-sized onion(s), cut into fine strips
• some Thai curry paste, yellow
• some soy sauce
• 1 can coconut milk
• some salt
• possibly chili powder, or finely chopped fresh chili
• some oil
• 1 kaffir lime leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, but also a great side dish to roasted chicken breast

Bring a large pot of salted water to a boil. Pre-cook the cauliflower and potatoes for about 8-10 minutes. Then drain and allow to cool thoroughly. Heat the oil in a pan or wok. Lightly fry the onion and garlic. Add the curry paste (amount to taste) and sauté gently. Deglaze with the coconut milk. Add the kaffir lime leaf. Season with soy sauce. If you like it spicier, add a little chili now. Add the cauliflower and potatoes to the curry and let it simmer, covered, for about 5-10 minutes over medium heat. Season to taste before serving. This goes well with roasted chicken breast.