Summary

Ingredients

• 1 small cauliflower
• 1 medium sweet potato (s)
• 1 can coconut milk, approx. 400 ml
• 1 onion (s)
• 1 clove garlic
• 1 teaspoon curry paste, green
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• salt
• Coconut oil for frying

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Instructions

1. Chop the onion, garlic and sweet potato into small pieces. Wash the cauliflower and cut into florets.
2. Heat coconut oil in a saucepan and add everything, except for the sweet potato, to the saucepan and lightly roast. Roast the curry paste and the spices as well. Deglaze the vegetables with the coconut milk, maybe not add all of them, otherwise they can become too runny. Add the sweet potato to the saucepan and let everything simmer until the vegetables are firm to the bite. Salt the curry to taste.
3. Tip:
4. If the sauce has become too runny, you can add lentils and let them cook. That makes the sauce a little thicker. The vegetables can of course be varied according to taste and season.
5. This goes well with fragrant rice.