Cauliflower curry with coconut milk and rice
A mild vegan curry of cauliflower florets simmered until tender in coconut milk with ginger, garlic and curry powder, finished with crisp sugar snap peas and fresh coriander. Serve with rice and lime wedges. Chickpeas, sweet potato or a spoonful of yoghurt are common additions.
- 30 minTime
- 19 minHands-on
- 4Portions
- ≈ 33 krper portion
- 570kcal per portion
Ingredients for 4 portions
- 1Yellow onion, chopped
- 3 clovesGarlic, chopped
- 1 tbspGinger, fresh, grated
- 1Chili, red, deseeded and finely chopped (optional)
- 2 tbspRapeseed oil
- 1 tbspCurry powder
- 1Cauliflower, in small florets
- 400 mlCoconut milk
- ≈ 2 ½ dlWater
- 1 cubeVegetable stock
- 150 gSugar snap peas, sliced
- 1Coriander, pot
- to tasteSalt
- to tasteBlack pepper
On the side
- 3 dlRice, basmati if you have it
- 1Lime, in wedges
Method
- Put a pan of lightly salted water on for the rice. Chop the onion and garlic and grate the ginger. If using the chilli, deseed and finely chop it.
- Fry the onion, garlic, ginger and chilli, if using, in the oil in a large pot over medium heat for 3–4 minutes. Sprinkle over the curry powder and fry for another minute, stirring.
- Cut the cauliflower into small florets. Pour the coconut milk and water into the pot, crumble in the stock cube and add the cauliflower. Bring to the boil.
- Cook the rice under a lid as the packet says, about 12 minutes for basmati.
- Meanwhile, simmer the curry under a lid for about 10 minutes, until the cauliflower is tender but not falling apart.
- Slice the sugar snap peas and chop the coriander. Stir the peas into the curry and let them heat through for a minute. Season with salt and pepper.
- Scatter the coriander over the curry and serve with the rice and lime wedges.
The cost is estimated from Swedish grocery prices.
