Indian-motivated, this veggie lover dish lights the fire inside: cauliflower, potatoes and lentils stewed in a hot curry and coconut milk.
Indian-inspired, this vegetarian dish lights the fire inside: cauliflower, potatoes and lentils stewed in a spicy curry and coconut milk.
Ingredients
Main course per 4 people
1 kg of cauliflower400 g of potatoes resistant to cooking1 large onion2 garlic cloves2 tbsp of sunflower oil2 tbsp of curry Madras3 l of vegetable broth2 l of coconut milksalt½ tsp of ground coriander20 g of lentil sprouts, to taste
How to proceed
Preparation:that. 15 minutesCooking:that. 30 minutesTotal time:45 min
Divide the cauliflower into rosettes. Cut the potatoes into wedges. Chop the onion and garlic. Brown all the ingredients in the oil. Sprinkle with curry and simmer until a good scent develops. Pour in the broth and coconut milk. Season with salt and coriander. Cover and cook the curry over low heat for approx. 30 minutes, until the vegetables are soft. Adjust the sauce with curry and salt and sprinkle the lentil sprouts. You may be interested to read mille-feuille cake recipe/ Polenta gnocchi with gorgonzola recipe.
Useful tips
If coconut milk is heated to too high a temperature, it tends to clot. Pour the sauce into a bowl and blend it with the hand blender. The quality of the dish remains intact.
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