Cauliflower and Vegetable Curry

Summary

Ingredients

• 300 g cauliflower, fresh or frozen
• 2 small bell peppers, red
• 1 bunch spring onion (s)
• 150 g peas, frozen
• 1 medium onion (s)
• 2 cloves garlic)
• 4 tablespoon oil, e.g., peanut oil
• 3 tablespoon curry powder
• 2 teaspoons flour
• Vegetable broth, approx. 200 - 300 ml
• 200 ml coconut milk, unsweetened, possibly
• 300 g canned chickpeas, drained
• salt and pepper

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Instructions

1. If necessary, thaw or wash the cauliflower and cut into florets. Wash and quarter the peppers and remove the inner skins and seeds. Then cut into small pieces.
2. Halve the spring onions and rinse well. Cut off the dark green top pieces and only use the rest. Cut into larger rolls.
3. Thaw the peas. Peel and finely dice the onion and garlic or, if preferred, press the garlic through a press.
4. Heat the oil in a pan and sweat the onion and garlic until translucent. Then add the curry and flour, sauté briefly. Deglaze with the broth and add the coconut milk, stir in the cauliflower. Cover and cook over medium heat for 10 minutes.
5. Add the peppers, spring onions, peas and chickpeas to the pan and cook for a few more minutes without the lid. Season to taste with salt and pepper.
6. As a main meal e.g., Serve with basmati rice.