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Cauliflower Curry with Zucchini
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 55 mins
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Ingredients
for
4
- Ingredients
- 1 large Cauliflower (800 grams) (approximately 28 ounces)
- 2 Zucchini
- 2 shallots
- 3 garlic cloves
- 15 grams ginger
- 200 milliliters Coconut cream (canned)
- 1 tsp Curry powder
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- ½ tsp Chili powder
- 1 tsp sweet ground paprika
- 1 pinch cinnamon
- 500 milliliters Tomato juice
- salt
- 1 Tbsp Limes (juice)
- minced cilantro (for garnish)
Preparation steps
1.
Rinse the cauliflower, cut into florets and finely chop the stems. Rinse the squash, cut in half lengthwise then cut into 1 cm (approximately 1/3 inch) thick slices. Peel the shallots, garlic and ginger and finely chop.
2.
Seat 1 tablespoon coconut cream aside. Melt 1 tablespoon coconut cream in a large saucepan, add the spices and cook until fragrant. Add the shallots, garlic and ginger and sauté briefly. Add the cauliflower, tomato juice and coconut milk, cover and simmer for about 20 minutes, stirring occasionally.
3.
Sauté the squash in the reserved coconut cream until light golden brown. Add to the curry during the last 5 minutes. Add the lime juice, season with salt and garnish with cilantro.
4.
Serve with naan, if desired.
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