Cauliflower Coconut Curry

Name: Cauliflower Coconut Curry
Prep time: 10 s
Cook time: 30 s
Total time: 30 s
Yield: 4
Cuisine: Indian,Asian-style
Ingredients: 400 grams large cauliflower cut into small florets; 125 grams Cashew Nuts; 4 tablespoons Kerelan Curry Paste; 1 unit Onion; 1 Garlic clove; 400 grams tomatoes cut into small cubes; 235 grams Tinned green lentils (drained weight); 1 bunch Leaves Coriander; 35 grams Maggi Coconut Milk Powder; 200 milligrams low salt vegetable stock; 260 grams Rice white medium-grain raw enriched

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Easy

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30 Min

Use any leftover veg you like for this recipe - but don't forget the Maggi Coconut Milk Powder which makes the sauce creamy, smooth and totally delicious! This recipe works with any curry paste you like...

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Ingredients

4 portions

Cauliflower

400 g

toasted cashew nuts (optional)

125 g

Kerelan Curry Paste

4 tablespoons

Red onion

Garlic

tomatoes, cut into small cubes

400 g

Tinned green lentils, (drained weight)

235 g

Fresh Coriander

1 bunch

Maggi Coconut Milk Powder

35 g

low salt vegetable stock

200 mg

basmati rice, uncooked (optional)

260 g

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Nutritional Information

Carbohydrate

83.31 g

Energy

599.72 kcal

Fat

22.15 g

Protein

17.73 g

of which: saturates

8.44 g

Sodium

124.85 mg

of which: sugars

9.11 g

Recipe Steps

31 min

10 min

1 min

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Recipe Steps

31 min

Fry the garlic, onion and to

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Heat oil in a pan and fry the garlic and onion. Fry the tomato cubes briefly.

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Recipe Steps

31 min

Add the coconut milk, spice

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Reduce the heat to low. Prepare the coconut milk by adding the powder to 200ml boiling water. Pour over the curry and bring to the boil, stirring all the time.

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31 min

Add the cauliflower

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Add the cauliflower florets and cook on a low heat for another 10 minutes.

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31 min

Serve the dish

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Sprinkle the coriander together with the cashew nuts over the curry. Serve together with the rice.

Cauliflower Coconut Curry

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