Cauliflower Curry with Coconut Milk
Main course
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
A light and flavorful cauliflower curry with coconut milk.
Ingredients (18 ingredients)
-
500 g Cauliflower
-
1 Stück Onion
-
2 Zehen Garlic
-
2 EL Oil
-
1 EL Curry paste
-
400 ml Coconut milk
-
100 ml Vegetable broth
-
0.5 TL Salt
-
0.25 TL Pepper
-
0.5 TL Curry powder
-
0.25 TL Turmeric
-
0.25 TL Chili powder
-
0.5 TL Sugar
-
1 EL Lemon juice
-
1 EL Soy sauce
-
50 g Celery
-
1 TL Mustard
-
200 g Shrimp
Preparation (7 steps)
Chop onion and garlic
Peel and quarter 1 onion and put 2 cloves of garlic in the mixing bowl and chop for 3 seconds/speed 5. Use the spatula to push everything down from the edge.
Sauté onion and garlic
Add 2 tbsp of oil to the onions and garlic in the mixing bowl and sauté for 3 min./120°C/speed 1.
Add curry paste
Add 1 tbsp of curry paste and sauté for 1 min./120°C/speed 1.
Add cauliflower, vegetable broth and coconut milk
Add 500 g cauliflower in florets, 100 ml vegetable broth and 400 ml coconut milk to the mixing bowl and cook for 15 min./100°C/reverse rotation speed 1. The simmering basket with rice can be used during this time.
Season and refine
Add 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp curry powder, 1/4 tsp turmeric, 1/4 tsp chili powder, 1/2 tsp sugar, 1 tbsp lemon juice and 1 tbsp soy sauce and stir for 5 sec./speed 3.
Add celery
Add 50 g of celery in pieces and heat for 3 min./100°C/reverse rotation speed 1.
Add mustard
Add 1 tsp of mustard and stir for 5 sec./speed 2.
Finished cooking? Great! 🎉
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Source
MiaMix
AI cooking assistant for Thermomix®
Allergens
- Celery
- Mustard
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