Today on the menu is this delicious vegetarian treat, a veggie curry with coconut milk, chickpeas, peanut butter and cauliflower, spiced up by ginger. A mix of various curry styles that had created a stunning outcome. The mix of flavors is delicious, the crunch of the cauliflower and the spicy ginger makes it awesome, here served with some risoni (Greek pasta) but also delicious with rice.
Ingredients (2 Persons)
150 gr Greek Pasta
200 ml Chopped Tomato
1 tsp Peanut Butter
200 ml Coconut Milk
50 gr Dried Mango
2 Carrots
200 gr Cauliflower
½ can Chickpeas
1 Onion
2 cloves Garlic
20 gr Chopped Ginger
2 tbsp Curry Powder Madras
½ tbsp Salt
1 tsp Sunflower Oil
Equipment
1 Cutting board
1 Knife
1 Wok
1 Cooking Pot
Preparation
1. First wash, clean and dice the onion, the cauliflower and the carrots in pieces of 2 by 2 cm.
2. Put the chickpeas out of the can and drain the water.
3. Heat some oil in the wok and start to fry the onions, after a minute or 2 add the cauliflower and the carrots and stir fry for about 3 more minutes.
4. Season with salt, add the chopped garlic and ginger, the peanut butter and the chopped dry mango. Add the curry powder and give it a good stir.
5. Add the coconut milk and the can of chopped tomato.
6. Let it cook on a low-medium fire until you get a smooth thickened curry.
7. In the cooking pot boil the greek paste with some salt (depending on manufacturer, between 10 to 15 min).
TIP: If you prefer a more traditional way you can always replace the greek pasta by rice.
8. Serve in a bowl or a deep plate and enjoy!
