Summary

Ingredients

• 1 head cauliflower
• 4 carrot (s)
• 1 handful cashew nuts
• 1 tuber / n ginger, small tuber
• 500 ml coconut milk
• 500 ml vegetable stock, possibly instant
• 1 tablespoon curry
• 1 pinch (s) cayenne pepper
• some oil

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Instructions

1. Peel the ginger tuber and cut into small cubes. Peel the carrots and cut into strips approx. 1 cm long. Wash and clean the cauliflower and cut into florets.
2. Put some oil in a medium-sized saucepan (e.g. peanut oil or halfway neutral oil), heat and fry the ginger with the carrot strips together for a few minutes. Then add the coconut milk and the stock to deglaze, bring to the boil and add the cauliflower. Add curry and cayenne pepper and let it simmer for about 20 minutes (depending on your personal taste, let it be a little crunchy or softer).
3. Add the cashew nuts just before serving - otherwise they will quickly become too soft. Rice goes well with it and those who don`t like it vegetarian can fry strips of turkey breast and then simply add them to the hot curry 5 minutes before serving.