John Myers
Cauliflower Curry from Wok
The perfect cauliflower curry from wok recipe with a picture and simple step-by-step instructions.
- 100 g Peeled almonds
- 0,5 Pc. Cauliflower
- 1 Pc. Red peppers
- 0,5 tsp Turmeric
- 1 cups Sour cream
- 1 Pc. Fresh ginger the size of a thumb
- 1 Pc. Onion
- 3 Toes Garlic
- 0,25 tsp Chili
- Salt
- Wash the cauliflower and cut in half. Cut into florets and cook in steam until it still has a light bite (approx. 7-10 minutes).
- In parallel, roast the peeled almond kernels in the pan without fat until they are browned. Then take it out and set it aside.
- Peel and chop the garlic, ginger and onion. Cut the pepper into strips.
- Fry the onion in oil in a wok or pan. Add the garlic and ginger later. Add the chilli and paprika and dust with turmeric.
- Put the sour cream in the pan and stir. Season to taste with salt. Stir in the pre-cooked cauliflower and finally the almond kernels. There was also basmati rice.
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- The dish is not an original recipe of an Asian country kitchen, but a quick everyday recipe Asian influenced – most likely by the Indian one (they would have used paneer rather than sour cream). The emphasis is on fast and of course it should taste good too.
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