Cauliflower curry

Ingredients for 4 servings:

• 1 cauliflower
• 5 small corn cobs, pickled
• 1 banana(s)
• 2 tbsp oil
• 150 g shiitake mushroom(s)
• 200 ml vegetable stock
• 1 tsp sugar, brown
• 1 piece(s) ginger, approx. 4 cm
• 2 tsp turmeric
• 1 tsp curry paste, red Thai
• 1 tsp coriander, ground
• 1 chili pepper(s), red
• 400 ml coconut milk
• 1 lime(s)
• salt and pepper
• 2 spring onions

Instructions

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

Heat the oil in a pan. Halve the shiitake mushrooms and sauté for a few minutes. Deglaze with vegetable stock. Peel the banana and slice it thinly. Add it to the mushrooms along with the sugar. Peel the ginger and finely grate it. Finely chop the chili pepper. Add the ginger, turmeric, curry paste, coriander, and chili pepper and bring to a boil. Add the cauliflower and the finely chopped corn cobs. Top with coconut milk and simmer gently for about 10 minutes. Season with salt, pepper, and lime juice. Trim the spring onions and slice them into thin rings. Serve the cauliflower curry on plates and sprinkle with the spring onions.