Cauliflowercurry
| Ingredients for 4 persons – 250 grams of brown rice – 3 tablespoons of rice oil, or other neutral oil – 4 tablespoons of ground coconut – 2 onions, chopped – 3 cloves of garlic, finely chopped – 3 cm of fresh ginger, peeled – 4 teaspoons of ground coriander (ketoembar) – 2 teaspoons of yellow root (turmeric) – 2 cloves – 2 teaspoons of paprika powder – ¼ teaspoon of salt – ¼ teaspoon of chilli powder or to taste – 1 can of coconut milk (400 milliliters) – 1 cauliflower, in small florets – 200 grams of carrots, in cubes – ½ pack of garden peas (a 450 grams, frozen) – 1 can of lentils, drained |
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Preparation method
Boil the rice according to the instructions on the package. Heat 1 tablespoon of oil in a skillet and fry the coconut grater in 3 minutes until golden brown. Put the coconut in the container of the hand blender. Heat 1 tablespoon of oil in the wok again and fry the onion and garlic for 4 minutes. Cut the ginger into pieces. Puree the coconut and onion with garlic, ginger, coriander, turmeric, cloves, paprika powder, salt and possibly chilli powder with the hand blender into a paste. Heat the rest of the oil and stir-fry the curry paste for 3 minutes. Add the coconut milk and bring to the boil. Add the cauliflower florets and carrot and simmer for 15 minutes. Add the garden peas and lentils for the last 4 minutes. Serve with the rice and possibly some almond shavings.