Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 can kidney beans
- 1 medium cauliflower (approx. 600 g cleaned raw material)
- 3 medium carrot (s)
- 1 onion (s), red
- 1 clove garlic
- 1 tablespoon oil
- 1 piece (s) ginger, the size a walnut
- 1 teaspoon curry paste, red
- 400 ml coconut milk (1 can)
- lemon juice
- pepper
- soy sauce
Print Recipe
Pin Recipe Instructions
- Wash and clean the cauliflower and cut into bite-sized florets, peel and slice the carrots, wash the kidney beans.
- In a saucepan or large pan, fry the onion cut into fine rings, the grated ginger and the crushed garlic clove in the oil, add the red Thai curry and deglaze with the coconut milk. Now add the cauliflower and carrots and cook for about 10 minutes. Just before cooking, mix in the kidney beans and cook for another 5 minutes. The curry should definitely still be firm to the bite. Finally, season with pepper, lemon juice and soy sauce.
- Rice goes well with this.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below