Summary

Ingredients

• 1 head cauliflower
• 4 sweet potato (s)
• 1 can chickpeas
• 1 large onion (s), red
• 2 cloves garlic
• 1 piece (s) ginger root (the size a thumb)
• 100 g feta cheese
• 0.5 ½ chilli pepper (s), fresh
• 250 g yourt, Greek
• 1 lemon (s), untreated
• 1 tablespoon curry paste, red
• 4 tablespoon coconut milk
• salt and pepper
• 0.5 ½ bunch chives or coriander greens
• 3 tablespoon cashew nuts, chopped
• 600 ml boiling water
• 150 ml vegetable stock

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Instructions

1. Peel and quarter the potatoes and fry them in oil in a pan for 5 minutes. Finely dice the onion, garlic, chilli and ginger and add with the curry paste. Attention: Try the curry paste before use and dose the fresh chilli accordingly. Cook for another 5 minutes.
2. Then add the chickpeas with the liquid and 600 ml of boiling water as well as the coconut milk. Let everything simmer for about 30 minutes on a low heat without the lid, stirring occasionally.
3. In the meantime, remove the stalk from the cauliflower and grate it to the size of a grain of rice using a food processor. Stew the cauliflower in a saucepan with 150 ml vegetable stock for about 10 minutes.
4. Add the zest of the lemon and the juice of half a lemon to the yogurt. Shortly before serving, roast the cashew nuts in a pan according to your taste.
5. Stir the feta cheese and chives into the curry. Place the curry on the cauliflower and sprinkle with the cashew nuts. Serve with the lemon yogurt.