Summary

Ingredients

• 0.5 ½ head cauliflower
• 150 g suar snap peas
• 150 g celery, (tuber or perennial)
• 1 leek
• 3 cloves garlic
• some oil
• 1 tablespoon Thai curry paste
• 1 tablespoon curry, mild
• 1 teaspoon, leveled coriander, ground
• 1 teaspoon, leveled cayenne pepper
• 1 pinch cinnamon
• some salt and pepper
• 400 ml coconut milk
• 200 g natural yourt or soy yourt
• 1 teaspoon, heaped vegetable stock, instant

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Instructions

1. Clean and wash the cauliflower and cut into small florets. Rinse the sugar peas. Peel the celery and cut into cubes, clean the leek and cut into rings. Peel the garlic and chop very finely.
2. Heat the oil in a high pan and fry the vegetables vigorously. Add the spices and roast briefly. Deglaze with coconut milk and yogurt. Stir in the vegetable stock powder and simmer everything over medium heat with the lid closed for about 15 minutes until al dente. If necessary, season again with spices, depending on the palate, others can also be added, e.g., ginger, turmeric, cloves.
3. We prefer to eat naan bread or basmati rice with it.
4. Made with soy yogurt, this recipe is vegan.