Quick cauliflower curry with rice

Ingredients for 2 servings:

• 1 small head of cauliflower
• 1 cup rice
• salt water
• 300 ml tomato(s), pureed
• 200 ml vegetable stock
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp curry powder
• 1 tbsp, crushed paprika powder, rose hot
• some ginger
• some coriander
• 2 tbsp peanut butter
• 100 ml coconut milk, creamy
• possibly curry paste
• 1 lime(s)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

with peanut butter and coconut milk

Divide the cauliflower into florets and cook in salted water for about 10 minutes. Cook the rice in salted water according to the package instructions. In a large pan, sauté the onion and add the cooked cauliflower. When the vegetables are lightly browned, add the crushed garlic clove. Squeeze in the juice of one lime. Deglaze with vegetable stock and season to taste. Adjust the curry paste to your liking, but it also tastes good mildly without the paste. Now stir in the peanut butter and coconut milk. When everything has thickened, add the passata to the desired consistency. The 300 ml is more of a guideline; I sometimes use more, sometimes less. Finally, add the rice to the pan and stir everything together. I like to make this curry when I want to prepare something to heat up without a lot of effort. If you replace the tomatoes, ginger, and coriander with fresh ingredients, it will definitely taste even better. I always have the spice powders in the house, so this curry is often made with leftover cauliflower. Tip: This curry also tastes delicious with chicken breast fillet. Any vegetables that need to be used up can also be used up. Sometimes I mix in raisins or fresh fruit like mango.