Curry Cauliflower with Ginger and Coriander

Servings: 2
Prep time: 30
  • - 500 g of cauliflower
  • - 2 spring onions
  • - 30 g of ginger
  • - 1 tomato
  • - 0.50 hot pepper
  • - 2 teaspoons canola oil
  • - ½ tsp turmeric
  • - ½ teaspoon coriander
  • - 300 ml vegetable stock
  • - 50 ml of coconut milk
  • - salt
  • - parsley
  1. Wash the cauliflower, remove the flowers and cut the stems into pieces. Clean and wash the onions and cut into thin rings. Peel the ginger and cut it into cubes. Wash the tomatoes, cut in half, remove the seeds and the liquid and cut the flesh into small cubes
  2. Halve the peppers lengthwise, remove the seeds and cut into strips. In a saucepan, heat the oil over medium heat. First add the turmeric, coriander and pepper, then the onion and ginger and fry briefly. Add the cauliflower, tomato, pepper and the broth.
  3. Cover and cook over medium heat for 20 minutes, stirring occasionally. Add the coconut milk and season with salt. Wash the coriander, remove the leaves from the stem and add to the curry.