Cauliflower meets sweet potato

Ingredients for 2 servings:

• 1 small cauliflower
• 1 m.-sized sweet potato(s)
• 2 cloves garlic
• 1 handful of parsley, flat
• 1 handful of coriander, fresh
• 2 stalks of curry plant, the tips of which
• 2 spring onions
• 200 ml coconut milk
• 0.33 mango(s), fresh
• 1 handful of cashew nuts
• 1 tsp curry powder, Indian, hot
• salt and pepper
• olive oil

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

with mango, coconut milk and cashews

Clean and wash the cauliflower and divide it into florets. Pre-cook for 20 minutes. Wash the sweet potato and boil until soft (firm to slice). Drain the cooked cauliflower. Cut the sweet potato into small cubes. In the meantime, prepare the mango and cut it into small pieces, then set it aside. Wash and finely chop the herbs. Clean the onions and cut them into rolls with the green parts. Heat 1-2 tablespoons of olive oil and briefly fry the garlic and herbs until fragrant. Then add the potatoes and mix. Add the cauliflower and coconut milk. Bring to a boil briefly. Stir in the mango and season with curry, salt, and pepper. Finally, scatter the nuts on top and enjoy.