Cauliflower curry

Ingredients for 4 servings:

• 1 head of cauliflower, approx. 750 g – 1 kg
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp olive oil
• 400 ml vegetable stock
• 400 ml coconut milk
• 2 tsp paprika powder
• 1 tsp turmeric powder
• 1 tsp ginger powder
• 1 tbsp Madras curry powder
• 50 g tomato paste
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp salt and pepper, black
• 1 tsp Allspice d’Espelette or chili flakes
• 150 g peas, frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash the cauliflower. Remove the florets from the stem and chop finely. Finely chop the onion and garlic clove. Heat the oil in a pan and sauté the onion and garlic. Add the cauliflower and fry. Deglaze with vegetable stock and coconut milk. Add the spices, herbs, and tomato paste, mix well, and simmer for 20 minutes, stirring occasionally. Finally, stir the peas into the curry, season again, and let stand for 10 minutes. Note: We serve this with basmati rice and fresh poppadoms. For a one-pot version, you could also add diced potatoes.