Vegacurry with cauliflower and peas

Name: vegacurry with cauliflower and peas
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 el rice oil bottle 500 ml; 4 el grinded coconut (container 55 g); 2 onions shredded; 2 toes garlic finely chopped; 3 cm fresh ginger (bag 150 g), peeled; 2 tl ground coriander (ketoembar); 1 tl yellow carrot turmeric; 2 cloves; 1 tl paprika; 1 look coconut milk 400 ml; 1 baking flour in small florets; business suit garden peas a 450 g, frozen

A tasty recipe. The vegetarian main course contains the following ingredients: rice oil (bottle 500 ml), ground (coconut (bowl 55 g)), onions (chopped), garlic (chopped), fresh ginger ((bag 150 g), peeled), ground coriander ( ketoembar), turmeric (turmeric), cloves, paprika, coconut milk (400 ml), cauliflower (in small florets), garden peas (a 450 g and frozen).

Ingredients

Kitchen Stuff

hand blender with cup

Directions

Heat 1 tbsp oil in a stirring stir fry the coconut in 3 min. Golden brown. Spoon into the cup of the hand blender. Heat again 1 tbsp oil in the woks and the onion and garlic 4 min. Cut the ginger into pieces. Mash the coconut, onion, garlic, ginger, coriander, turmeric, cloves, paprika, pepper and salt with the hand blender into a paste.
Heat the rest of the oil and stir-fry the curry paste 3 minutes. Add the coconut milk and bring to the boil. Add the cauliflower and cook on low heat for 15 minutes. Add the garden peas for the last 4 minutes. Delicious with nut rice and toasted almond shavings.