John Myers
Red Cauliflower Curry in Wok
The perfect red cauliflower curry in wok recipe with a picture and simple step-by-step instructions.
- 0,5 Cauliflower trimmed in florets approx. 600
- 1 Red onion approx. 50 g
- 0,5 Red peppers approx. 100 g
- 1 tbsp Sesame oil
- 1 tbsp Sunflower oil
- 1 tbsp Red curry paste
- 1 tbsp Sweet soy sauce
- 1 tbsp Light soy sauce
- 1 tsp Tapioca starch
- 200 ml Vegetable broth (1 teaspoon instant)
- 1 tsp Brown sugar
- 1 tsp Lime juice
- 0,5 Cup Coriander TK (in-house production!)
- 2 tbsp Yogurt 1.5%
- Clean the cauliflower and cut into florets. Peel the onion, quarter it lengthways, cut into wedges and assemble it apart. Clean and wash the peppers and cut into small diamonds. Heat the sesame oil (1 tbsp) with sunflower oil (1 tbsp) in the wok, fry the onion wedges in it, add the cauliflower florets, fry and move everything to the edge of the wok, add the red curry paste (1 tbsp) and fry until it smells nice begins. Pour / deglaze with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp) and vegetable stock (200 ml). Season with brown sugar (1 teaspoon) and lime juice (1 teaspoon), dust everything with tapioca starch (1 teaspoon) and add the peppers. Add / fold in coriander (½ cup frozen) and cook with the lid closed for approx. 12 – 15 minutes. Serve the red cauliflower curry in a wok with a dollop of yogurt.
Facebook Comments