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LAURIE ABKEMEIER
Vegacurry with cauliflower and peas
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).
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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
Kitchen Stuff
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.
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Nutrition
470Calories
Sodium4% DV85mg
Fat58% DV38g
Protein20% DV10g
Carbs7% DV20g
Fiber28% DV7g
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