Cauliflower Curry with Potato and Carrot Hash Browns

The curry and the rösti should be prepared parallel to each other, then both will be ready at the same time.

Divide the cauliflower into small florets, dice the onion and garlic, cut the Hokkaido into small pieces (I made small circles with an apple cutter, but it's completely unnecessary: ​​D).

Slice the potatoes and carrots for the hash browns into small sticks. Add the potato flour, salt and a little pepper and mix everything well.

Sweat the onion and garlic in a little butter or oil, add the curry. Then add the pumpkin and carrot and sauté a little, add the cauliflower, salt and pepper, add a little chopped chilli and deglaze with a little water, put the lid on and cook the vegetables al dente.

Heat a large pan with oil. Put the potato mixture in small portions in the pan and press down a little, fry until golden brown and turn (not too early, otherwise the rösti will fall apart !!) Gradually finish the rösti and keep warm (preferably also in an open pan with a small amount Heat, then they stay nice and crispy)

Add the frozen peas to the curry and let them warm up. Add a little cream, season again to taste.

Arrange the curry with the hash browns on the preheated plates, sprinkle some parsley over them. Finished!

Variants: apple sauce goes very well with the rösti, rice with cauliflower curry ...