Cauliflower curry

Ingredients for 2 servings:

• 1 m.-large cauliflower
• 100 g cashew nuts
• 200 g spring onions
• 2 tbsp curry powder
• 350 ml vegetable stock
• 250 ml cream
• 250 g peas (frozen)
• 3 tbsp sauce thickener, light
• salt and pepper
• some oil

Instructions

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

simple, quick and vegetarian dish

Clean the cauliflower and cut it into florets. Roast the cashew nuts in a pot or pan with oil until golden brown, then add the curry powder, spring onions, and cauliflower and roast to taste. Deglaze the vegetables and seeds with the cream and stock and simmer for about 8 minutes. Then add the frozen peas and continue to simmer. Add enough sauce thickener until the desired consistency is reached and season to taste. We serve this with rice or wraps with a sauce made from crème fraîche or crème legere. The cream can easily be replaced with crème fraîche or similar to save fat.