Curry – Vegetable – Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), small
- 1 small cauliflower
- 200 ml vegetable stock
- 200 ml cream
- 10 tablespoon oil
- Curry powder
- salt
- Pepper (garlic pepper)
- Paprika powder, hot as rose
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut in half lengthways, divide the cauliflower into florets and halve them lengthways as well.
- Mix the oil, garlic pepper, salt, curry and paprika powder and spread a thin layer on the bottom of a baking dish.
- Place the potatoes in the baking dish with the cut surface facing down, spread the cauliflower between them, also with the cut surface facing down. Brush the vegetables with the oil mixture.
- Mix the stock and cream and season with the spices to taste.
- Bake the vegetables in the preheated oven at 180 ° C for about 50 minutes.
- This goes well with rice or baguette bread.
- Also very tasty as an accompaniment to grilled or pan-fried foods.
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