Thai curry with cauliflower

Ingredients for 2 servings:

• 1 piece(s) of ginger root, approx. 1 cm
• 2 garlic cloves
• 1 small head of cauliflower
• 2 carrots
• 100 g mushrooms
• n. B. Oil
• 400 ml coconut milk
• 2 tbsp fish sauce
• 8 kaffir lime leaves
• 2 chili peppers, optional
• 2 stalks of lemongrass
• ½ lime(s), juice
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel and finely chop the ginger and garlic. Wash the cauliflower and cut into florets. Peel the carrots and cut into sticks. Clean and quarter the mushrooms. Heat the oil in a pan or wok. Briefly fry the ginger and garlic. Then add the cauliflower, carrots, and mushrooms and fry for about 3 minutes. Add the coconut milk, fish sauce, kaffir lime leaves, chili pepper, and lemongrass. Squeeze half a lime and add the juice. Simmer gently for about 15 minutes, until the vegetables have reached the desired consistency. Season to taste with salt and pepper.