1
Step 1
Cook the rice or noodles according to the packet instructions.
Vegan
Cauliflower curry with coconut and coriander
Cauliflower simmers in a spicy coconut milk sauce with chilli and curry. Coriander, sugar snap peas and coconut chips add a fresh, crunchy finish.
YOU WILL NEED
Ingredients
- 4 portions basmati rice or noodles
- ½ pack spring onions (about 60 g)
- 2 garlic cloves
- 1 red chilli
- 1 tsp ground ginger
- 1 tbsp curry powder
- 1 tsp paprika
- 2 tbsp olive oil
- 1 cauliflower
- 400 ml coconut milk
- 2½ dl vegetable stock (vegan)
- Salt and black pepper
- 1 bunch fresh coriander
- 150 g sugar snap peas
- 1 dl coconut chips
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Slice the spring onions and garlic. Halve the chilli, remove the seeds for a milder flavour if desired, and finely slice it.
3
Step 3
Sauté the spring onions, garlic and chilli in olive oil with the ginger, curry powder and paprika in a casserole.
4
Step 4
Divide the cauliflower into small florets. Pour in the coconut milk and vegetable stock and bring to a boil. Add the cauliflower and simmer for about 10 minutes, until tender but still slightly firm.
5
Step 5
Stir in the sugar snap peas and heat through. Season with salt and pepper. Top with coriander and coconut chips and serve with rice or noodles.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic
Lime and mint cooler
Fresh lime and mint complement the curry spices and coconut.
ALCOHOL-FREE OPTION
Cold water with lime, fresh mint and ice.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.