John Myers
Red Cauliflower Curry
The perfect red cauliflower curry recipe with a picture and simple step-by-step instructions.
- 500 g Cauliflower fresh
- 150 g Red onions
- 1 medium sized Red pepper
- 4 tbsp Sesame oil brown
- 2 tbsp Red curry paste
- 350 ml Vegetable broth
- 1 tsp Food starch
- 2 tsp Sugar brown
- 8 Stems Fresh coriander
- 1 Limes
- Rinse off the cauliflower, cut the florets from the stem. Cut larger florets in half or into slices. Peel the stem and cut into small pieces. Peel the onions, halve and cut into fine strips. Quarter the pepper, clean, core, rinse and cut into strips.
- Heat 2 tablespoons of sesame oil in a coated pan, fry all the cauliflower pieces and onion strips for 2-3 minutes while stirring. Dust the vegetables with cornstarch, add a little vegetable stock and remove.
- Pour the remaining sesame oil (2El) into the pan, heat it up. Add the curry paste and stir-fry until it starts to smell. Pour in the vegetable stock, add the cauliflower, onions and sugar, cook for about 12 minutes.
- Pluck the coriander leaves from the stems (put some leaves aside). Peel off the lime zest with a zest and add with the paprika strips. Cook the red curry for about 5 minutes. Remove from the stove. Arrange the red cauliflower curry on plates and serve garnished with coriander. I also had rice with me.
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