This is the name of the dish we have chosen for you; Creamy Cauliflower.
FOR THE CREAMY SAUCE
400 g of tomatoes from the jar or tin – (quartered, pieced or passata)
400 ml coconut milk
Soak 115 g of cashews * in hot water at least one hour before, or in cold water for 6 hours – if you do not have a mixer on hand, you can also use herbal cream
FOR THE CURRY
15 ml frying oil or other highly heatable oil
55 g red onion – chopped
6 g garlic cloves – finely chopped
12 g of freshly ground ginger
30 g curry paste at will
1 head cauliflower
1 red pepper – optional: 1 yellow pepper or mixed
250 g peas from the glass or frozen – ideally thawed before
15 ml maple syrup
2 tsp curry powder – ground (bought or homemade *)
1 teaspoon cumin – ground
½ tsp black pepper – ground
½ teaspoon sea salt – ground
30 ml of lime juice
Fresh parsley or basil
Almond flakes or pens – roasted in a small pan without oil (careful, burn easily!)
If rice, quinoa or any other side dish is served, cook according to the packaging instructions.
FOR THE CREAMY SAUCE, place the coconut milk, tomatoes and cashews in a high-performance mixer and make a creamy sauce. Put aside.
In the meantime, heat a medium sized pan with the oil. Sweat onion, garlic, ginger and chili in it and add curry paste after about 2 minutes.
Add the cauliflower and peas and stir until everything is evenly covered with curry paste.
Once the vegetables have softened slightly after 4-5 minutes, deglaze with the previously prepared sauce and stir until well combined.
Season with maple syrup, curry powder, cumin, sea salt, black pepper and lime juice, stir and simmer for another 15 minutes over medium heat.
Portion to two plates, serve with the desired side dishes and enjoy!
Creamy korma (Indian curry) with cauliflower and peas recipe.
Keep leftovers for 2-3 days in the fridge. Frozen within 1 month.
We recommend for you: Vegan Donuts