Cauliflower curry

Ingredients for 2 servings:

• 300 g potatoes, small
• ½ cauliflower
• 1 bell pepper(s), yellow
• 1 garlic clove(s)
• 1 piece(s) of ginger root, approx. 2 cm
• 1 chili pepper(s), red
• 2 tbsp oil
• 1 tsp curry powder
• 1 tsp turmeric powder
• ½ tsp cumin powder
• 1 tsp curry paste, yellow
• 1 can coconut milk, unsweetened
• 100 ml water
• 1 tsp vegetable stock powder
• 100 g sugar snap peas
• ½ organic lime(s)
• salt and pepper
• Sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Delicious curry with cauliflower, potatoes and snow peas

Wash and trim the potatoes, cauliflower, and bell peppers. Halve the potatoes. Cut the bell peppers into approximately 1 cm cubes and divide the cauliflower into small florets. Finely chop the garlic, chili, and ginger. Heat the oil in a pan and sauté the garlic, chili, and ginger. Add the potatoes, cauliflower, and bell peppers. Sprinkle with curry, cumin, and turmeric, then add the curry paste. Sauté everything for 1-2 minutes and season with salt and pepper. Deglaze with 100 ml water and the coconut milk. Stir in the stock and simmer over medium heat for about 20 minutes. Wash and trim the snow peas and stir into the curry 3 minutes before the end of the cooking time. Wash the lime in hot water, cut into 2-3 wedges, and stir in as well. Season with salt, pepper, and sugar. Garnish with coriander, if desired. 470 kcal per serving.