Cauliflower curry with wholegrain rice

Ingredients for 4 servings:

• 1 head of cauliflower (approx. 500 g)
• 400 g green beans
• 1 onion(s), roughly chopped
• 1 cup brown rice
• 350 ml water
• 1 piece(s) ginger (approx. 2 – 3 cm), finely chopped
• 4 tbsp soy sauce
• 2 tbsp curry powder
• 2 tbsp natural peanut butter
• 2 tbsp cashew nuts
• 2 tbsp coconut meat in pieces
• 1 tbsp coconut oil for frying
• salt and pepper

Instructions

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

vegan

Prepare the whole-grain rice according to the package instructions (takes approximately 25-30 minutes). Cut the cauliflower into small pieces. Halve the beans, then halve the onion and finely slice it. Stir-fry everything in a wok in coconut oil. After a while, add the finely chopped ginger and curry powder and continue to fry for a few minutes. Deglaze with the water and soy sauce and simmer for about 15 minutes. Stir in the peanut butter and continue cooking. Season with salt and pepper. Serve the rice and curry on plates and sprinkle with the cashews and coconut pieces.