Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g potato (s)
- 250 g cauliflower
- 3 carrot (s)
- 1 piece (s) ginger, about 2 cm
- 2 tablespoon curry paste, yellow
- 200 ml coconut milk, unsweetened
- 200 ml vegetable stock
- 1 tablespoon oil
- Lemon juice
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Wash, peel and cut the potatoes into cubes. Wash the cauliflower, cut the stalk and cut into florets. Wash, peel and slice the carrots. Peel the ginger and dice very finely.
- Heat the oil in a large saucepan and sweat the ginger in it. Add the curry paste and sauté briefly. Add the vegetables.
- Pour coconut milk and vegetable stock on top, bring to the boil and simmer over medium heat for 15-20 minutes until the vegetables are cooked. Season with salt, pepper and lemon juice.
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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.
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