Warming cauliflower stew. The best dinner for cold days
Cauliflower curry is an aromatic, filling dish full of spices and a creamy tomato-coconut sauce. It tastes best with basmati rice, naan, or a crispy baguette.
Ingredients · Servings 5-6 people
- 1 cauliflower
- 2-3 medium potatoes
- 1 large onion
- 2 cloves of garlic
- 1 can of chopped tomatoes
- 150 ml chicken broth
- 200 ml coconut milk
- a small piece of ginger
- 1 flat teaspoon of ground coriander
- 1 flat teaspoon of turmeric
- half a teaspoon of dried parsley
- half a teaspoon of ground cumin
- half a teaspoon of ground hot paprika
- half a teaspoon of sweet smoked paprika
- a dash of lime juice
- salt and pepper to taste
- rapeseed oil for frying
Method · 1 h
- Cut the cauliflower into florets, peel and dice the potatoes. Dice the onion, finely chop the garlic, and grate the ginger.
- Heat 2-3 tablespoons of oil in a large, deep skillet or pot. Add the onion and sauté. Add the garlic and ginger and cook for about a minute.
- Add the coriander, turmeric, cumin, chili pepper, and smoked paprika. Stir and cook for 30 seconds, stirring occasionally.
- Add the potatoes and cauliflower, stirring to coat them with the spices. Pour in the broth and bring to a boil. Simmer for about 10 minutes, until the vegetables are tender. Then add the canned tomatoes and season with salt and pepper (not too much, as the spices are quite salty and spicy). Cover and simmer for another 10 minutes.
- Add coconut milk and dried parsley. Bring to a boil.
- Finally, sprinkle everything with lime juice.
