Cauliflower – Coconut – Curry

Ingredients for 4 servings:

• 1 can kidney beans
• 1 m.-large cauliflower (approx. 600 g cleaned raw material)
• 3 m.-large carrot(s)
• 1 onion(s), red
• 1 garlic clove(s)
• 1 tbsp oil
• 1 piece(s) ginger, walnut-sized
• 1 tsp curry paste, red
• 400 ml coconut milk (1 can)
• e.g. lemon juice
• pepper
• Soy sauce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with kidney beans and carrots

Wash and trim the cauliflower, then divide it into bite-sized florets. Peel and slice the carrots, and wash the kidney beans. In a pot or large pan, fry the finely sliced ​​onion, grated ginger, and crushed garlic clove in oil. Add the Thai red curry and deglaze with the coconut milk. Now add the cauliflower and carrots and sauté for about 10 minutes. Just before it’s cooked, stir in the kidney beans and sauté for another 5 minutes. The curry should still be firm to the bite. Finally, season with pepper, lemon juice, and soy sauce. Serve with rice.