Shrimp curry with cauliflower

Name: shrimp curry with cauliflower
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 baking flour; 1 bag potatoes crumbly (450 g), peeled; 1 look coconut milk 400 ml; 1 lemon; tablespoon curry powder; 1 bag giant shrimp 500 g, freezer; 1 box pappadums natural 10 pieces; 2 tablespoons oil; 1 bag fresh coriander 15 g

A tasty recipe. The main course contains the following ingredients: fish, cauliflower, potatoes (floury (450 g), peeled), coconut milk (400 ml), lemon, curry powder, giant prawns (500 g, frozen), natural pappadums (10 pieces), oil and fresh coriander (15 g).

Ingredients

Directions

Clean cauliflower and divide it into large florets.
Do it in deep pan.
Add potatoes, coconut milk and 2 dl of water.
Grate lemon zest over pan and squeeze out lemon above.
Add curry powder, salt and pepper to taste.
Stirring.
Place the pan on a high heat, bring to the boil, and cook on a medium heat for about 20 minutes with a lid on the pan.
Cut in frozen shrimps and cook gently for 2 minutes until all shrimps are pink.
In the meantime, bake pappadums according to directions for use in oil or in microwave.
Cut coriander, half by shoveling shrimp.
Spread the curry over 4 deep bowls, sprinkle the remaining coriander over it.
Place bowls on plates, put pappadums next to them..