Cauliflower in Curry and Coconut Sauce

Informations supplémentaires

35 min. | 761 kcal | easy | Spicy, Vegetarian | Printable version

1. Setup Chop the garlic, the ginger, the onion and the cilantro. Cut the cauliflower into pieces.

2. Cook the cauliflower In a bowl, combine the cauliflower with half of the coconut milk, the garlic and the ginger. Mix well. Spread the cauliflower pieces on a baking sheet. Cook on BROIL for 5-7 minutes.

3. Cook the rice Rinse the rice. Bring a pot of water with 1.5 ^2P | 2 ^3P cups of boiling water. Pour in the rice, cover and cook over low heat for 10-12 minutes.

4. Make the sauce In a skillet over medium-high heat, add a tbsp of butter. Add the onions and the spices, to taste (caution! spicy). Season with salt and pepper and cook for 4-5 minutes. Add the tomato paste, the rest of the coconut milk and 1 ^2P | 1.5 ^3P cups of water. Bring to a boil. Lower the heat, cover and simmer for 5-10 minutes.

5. Assemble Add the cauliflower to the sauce, mix well and simmer 5-10 minutes.

6. Plate your dish Serve the cauliflower in indian sauce with the rice and naan bread. Garnish with the cilantro. Bon appétit!

1unitCauliflower

398mlCoconut Milk

2unitGarlic Clove(s)

1unitGinger

1unitYellow Onion(s)

140gBasmati Rice

1unitNaan Bread

1unitCilantro

30mlTomato Paste

25mlSpice Mix(garam massala powder,curry powder,turmeric powder,chili powder)

What you need Baking sheet, pot, pan.

761 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 112g

37%

fat 29g

45%

cholesterol 0mg

fiber 9g

36%

protein 19g

saturated 24g

120%

sodium 338mg

14%

sugar 18g

trans 0g