Summary

Ingredients

• 1 cauliflower
• 5 small corn on the cob, pickled
• 1 banana (s)
• 2 tablespoons oil
• 150 g shiitake mushroom (s)
• 200 ml vegetable stock
• 1 teaspoon sugar, brown
• 1 piece (s) ginger, approx. 4 cm
• 2 teaspoons turmeric
• 1 teaspoon curry paste, red Thai
• 1 teaspoon coriander, ground
• 1 chilli pepper (s), red
• 400 ml coconut milk
• 1 lime (s)
• salt and pepper
• 2 spring onion (s)

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Instructions

1. Heat the oil in a pot. Halve the shiitake mushrooms and fry for a few minutes. Deglaze with vegetable stock. Peel the banana and cut into thin slices. Add to the mushrooms along with the sugar. Peel the ginger and grate finely. Finely chop the chilli pepper. Add the ginger, turmeric, curry paste, coriander and chilli pepper and bring to the boil. Add the cauliflower and the corn on the cob cut into small pieces. Top up with coconut milk and simmer gently for about 10 minutes.
2. Season to taste with salt, pepper and lime juice.
3. Clean the spring onions and cut into fine rings. Arrange the cauliflower curry on plates and sprinkle with the spring onions.