John Myers
Cauliflower Curry
The perfect cauliflower curry recipe with a picture and simple step-by-step instructions.
- 500 g Cauliflower fresh
- 30 g Fresh ginger
- 1 piece Chilli pepper
- 0,5 teaspoon Turmeric spice
- 0,5 teaspoon Ground coriander
- 0,5 teaspoon Ground pepper
- Salt
- 2 Spring onions fresh
- 2 Tomatoes
- 2 teaspoon Rapeseed oil
- 300 ml Vegetable broth
- 50 ml Coconut milk
- 2 Stalk Fresh parsley or Korians
- Clean the cauliflower and cut into florets, possibly cut the stems into pieces. Clean the spring onions and cut into thin rings. Peel and finely dice the ginger. Wash the tomatoes, cut them in half, remove the stem and also the seeds with the liquid. Cut the pulp into cubes. Halve a piece of chili pepper lengthways, remove the seeds and cut into fine strips.
- Heat the oil in a large pan. Stir in the turmeric, coriander and pepper over a medium heat, then add the onions and ginger and sauté briefly. then stir in the cauliflower, tomatoes, chilli and the broth.
- Now cover everything and cook over a low heat for 20 minutes. Stirring occasionally. Finally stir in the coconut milk and season with salt. Serve with freshly chopped coriander or parsley. We eat a slice of fresh bread and butter with it.
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