Summary

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

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Instructions

1. Wash and clean the cauliflower and cut into bite-sized florets, peel and slice the carrots, wash the kidney beans.
2. 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.
3. Rice goes well with this.