Summary

Ingredients

• 1 head cauliflower
• 5 carrot (s)
• 2 bunch spring onion (s)
• 2 cans 400 ml chickpeas
• 2 cans 400 ml coconut milk
• 2 teaspoon curry paste (red Thai curry paste)
• 3 tablespoon peanuts, unsalted
• salt and pepper
• cumin
• curry
• 2 tablespoons oil
• 3 cloves garlic
• 1 tablespoon flour or cornstarch

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Instructions

1. Clean the cauliflower and cut into florets. Peel the carrots and cut into slices. Clean the spring onions and cut into approx. 0.5 cm pieces. Finely chop the garlic.
2. Roast the peanuts roughly chopped without fat, then take them out of the pot. Sauté the garlic and 2/3 of the spring onions in the hot oil, add the curry paste and sauté briefly.
3. Add coconut milk and bring to the boil, then add cauliflower, chickpeas and carrots and cook everything covered for about 15 minutes over medium heat.
4. Salt the curry and season with the specified spices, if necessary, sharpen with red curry paste. Add the peanuts and the remaining spring onions and serve.
5. This goes well with rice or bread.