Curry with Romanesco and Cauliflower

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Curry with Romanesco and Cauliflower
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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
400 grams Cauliflower
400 grams Romanesco broccoli
400 grams waxy potatoes
2 centimeters fresh ginger
1 red chile pepper
1 onion
2 tablespoons Ghee (or ghee)
1 teaspoon ground Turmeric
500 milliliters Vegetable broth
400 milliliters Coconut milk
salt
½ teaspoon Mustard seed
½ teaspoon Cumin
3 Curry leaves
Lime juice
peppers

Preparation steps

1.

Rinse the cauliflower and Romanesco and drain. Rinse potatoes, peel and cut into bite-sized pieces. Peel ginger and finely chop. Rinse chile pepper, trim and cut diagonally into rings. Peel onion, halve and cut into very fine strips. Cook onion with the chile pepper and ginger in 1 tablespoon hot ghee until translucent. Add the turmeric, sauté briefly and pour in the broth and coconut milk. Add remaining prepared vegetables, salt lightly and simmer gently, stirring occasionally, for about 20 minutes.

2.

Meanwhile, heat the remaining ghee, stir in the mustard seeds with the cumin and curry leaves and fry until the spices are fragrant.

3.

Season the curry to taste with salt, lime juice and pepper and divide among plates. Drizzle with the spiced ghee and serve.