Spicy cauliflower curry

Ingredients for 2 servings:

• 300 g potatoes, small
• ½ head of cauliflower
• 1 bell pepper(s), yellow
• 1 garlic clove(s)
• 1 piece(s) ginger, approx. 2 cm
• 1 red chili pepper(s)
• 2 tbsp oil
• 1 tsp curry powder
• 1 tsp turmeric
• ½ tsp cumin powder
• 1 tsp curry paste, yellow
• salt and pepper
• 1 can coconut milk, approx. 425 ml
• 1 tsp vegetable stock powder
• 100 g sugar snap peas
• 1 stalk of coriander
• ½ lime(s), organic
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan, vegetarian

Wash and halve the potatoes. Wash the cauliflower and divide it into small florets. Wash the bell peppers and cut them into approximately 1 cm cubes. Peel the garlic and ginger and chop both finely. Clean, wash, and finely slice the chili. Heat the oil in a saucepan. Sauté the garlic, chili, and ginger for about 1 minute, stirring constantly. Add the potatoes, cauliflower, and bell peppers. Sprinkle with curry, turmeric, and cumin, and stir in the curry paste. Sauté for 1-2 minutes. Season with salt and pepper. Deglaze with 100 ml water and the coconut milk. Stir in the stock powder. Bring everything to a boil, cover, and simmer over medium heat for 15-18 minutes. Wash and trim the snow peas, and stir them into the curry 2-3 minutes before the end of the cooking time. Wash the coriander, shake dry, and pick off the leaves. Wash the lime in hot water, pat dry, and cut into 2-3 wedges. Season the curry with salt, pepper, and sugar. Stir in the lime. Sprinkle with the coriander leaves and serve immediately. Indian naan bread goes perfectly with this dish. Approx. 470 kcal per serving.