Summary

Ingredients

• 1 large cauliflower (approx. kg)
• 500 g potato (s), small
• 1 onion (s)
• 30 g iner root, fresh
• 50 g butter
• 2 tablespoon curry powder, mild
• 375 ml milk
• 375 ml water
• 1 teaspoon vegetable stock, instant
• 150 g peas, frozen
• 2 tablespoon flour
• 150 g crème fraîche
• salt
• 0.5 ½ bunch parsley

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Instructions

1. Clean and wash the cauliflower and cut into small florets. Peel and wash the potatoes and cut in halves or quarters depending on the size. Peel the onion and fresh ginger. Dice the onion, finely chop the ginger.
2. Heat the fat in a saucepan. Fry the onion, ginger and 2 tablespoons of curry in it. Add cauliflower and potatoes and fry briefly. Pour in milk and water. Stir in the broth and bring to the boil while stirring. Cover everything and cook over a medium heat for approx. 15 minutes. Add the peas approx. 3 minutes before the end of the cooking time and cook at the same time.
3. Mix the flour, crème fraîche and 2 tablespoons of water, stir into the vegetable curry and bring to the boil.
4. Season to taste with curry and salt.
5. Wash and dry the parsley and roughly chop the leaves. Sprinkle the parsley over the cauliflower curry and serve.