Cauliflower Curry

Name: Cauliflower Curry
Cook time: 45 min
Total time: 45 min
Ingredients: 250 g brown rice; 2 tbsp rice oil (or preferred neutral oil); 2 onions; 3 clove(s) garlic; 3 cm fresh ginger; 4 tsp coriander; 2 tsp turmeric; 2 tsp cloves; 2 tsp paprika powder; 1/4 tsp salt; 1/4 tsp chilli powder (or to taste); 1 can(s) coconut milk ((400ml)); 1 cauliflower; 200 g carrots; 1./2 package(s) peas (450g frozen); 1 can(s) lentils

Cooking Time: 45 minutes
Total Time: 45 minutes

Ingredients

Servings: 4

250 g

brown rice
2 tbsp

rice oil or preferred neutral oil
2

onions
3 clove(s)

garlic
3 cm

fresh ginger
4 tsp

coriander
2 tsp

turmeric
2 tsp

cloves
2 tsp

paprika powder
1/4 tsp

salt
1/4 tsp

chilli powder or to taste
1 can(s)

coconut milk (400ml)
1

cauliflower
200 g

carrots
1./2 package(s)

peas 450g frozen
1 can(s)

lentils

Instructions

Shred the onions, flatten and dice the garlic (or just use a garlic press), slice the carrots and cut the cauliflower into florets.
Cook the rice (following the instructions on the packaging) until soft.
Heat up 1 tbsp oil in a pan and brown the onions and garlic for about 4 minutes
Cut the ginger into smaller pieces
Toss the onions, garlic, ginger, coriander, turmeric, cloves paprika powder, salt and chilli powder (or not depending on how spice you want it) in an appropriate container and use a handheld blender to puree the mixture until it’s a paste.
Heat up the leftover tbsp of oil and stir-fry your homemade curry paste for about 3 minutes.
Add the coconut milk to the curry paste, lower the heat/flame and add the cauliflower and carrots. Let them cook for about 15 minutes or until soft.
When there’s 4 minutes left, add the lentils and peas. Stir everything well.
Done! Serve with rice.