Cauliflower Curry with Coconut
Main Course
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This vegan cauliflower curry with coconut from the Thermomix® is a quick and healthy main course with cauliflower, carrots, and sugar snap peas. Refined with garlic, ginger, and yellow curry paste, it creates an aromatic dish of Asian cuisine. Prepared in just 35 minutes, the recipe yields 4 servings. Ideal for light, vegetarian cuisine and as a one-pot dish for everyday life.
Ingredients (15 ingredients)
-
1 Stück Garlic clove
-
1 TL Grated ginger
-
700 g Cauliflower
-
2 Stück Carrots
-
200 g Sugar snap peas
-
2 Stück Spring onions
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1 EL Rapeseed oil
-
2 EL Yellow curry paste
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800 g Coconut milk
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nach Geschmack Salt
-
nach Geschmack Pepper
-
nach Geschmack Curry
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nach Geschmack Cumin
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nach Geschmack Chili
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4 EL Cashews
Preparation (7 steps)
Chop garlic
Place 1 clove of garlic in the mixing bowl and chop for 3 sec/speed 7. If necessary, scrape down the sides with the spatula.
Add ginger and curry paste and sauté
Add 1 tsp grated ginger and 1 tbsp rapeseed oil, as well as 2 tbsp yellow curry paste to the mixing bowl and sauté for 3 min/120°C/speed 1.
Add coconut milk and bring to a boil
Add 800 g coconut milk to the mixing bowl and bring to a boil for 5 min/100°C/speed 2.
Add cauliflower and carrots and simmer
Add 700 g cauliflower, divided into florets, and 2 carrots, sliced, to the mixing bowl and simmer for 15 min/100°C/Reverse speed 1.
Add sugar snap peas and finish simmering
Add 200 g halved sugar snap peas to the mixing bowl and simmer for another 5 min/100°C/Reverse speed 1.
Season the curry
Season the curry to taste with salt, pepper, curry, cumin, and chili and mix for 10 sec/speed 3.
Garnish and serve
Garnish the finished curry with 2 spring onions, cut into rings, and 4 tbsp cashews and serve.
Finished cooking? Great! 🎉
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Allergens
- Nuts: Cashews
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