Cauliflower curry with naan bread
This vegetarian cauliflower curry packs just the right amount of heat for a warming meal! We roast the cauliflower in the oven with a marinade of green curry spices, garlic, and oil. Served with chickpeas, Japanese stir-fry mix, and naan bread, this is a flavorful curry where every bite is a taste explosion!
Preparation
Preheat the oven to 200°C (400°F). Cut the cauliflower into 1-cm-thick slices. Peel and crush the garlic. In a bowl, combine the garlic, ½ of the Verstegen WKM Green Curry, and 2/3 of the oil. Place the cauliflower slices on a baking sheet lined with parchment paper. Brush the cauliflower with the green curry oil and bake for 15 minutes. Prepare the naan breads according to the package directions.
Meanwhile, thinly slice the red pepper. Drain the chickpeas in a colander or sieve.
Heat the remaining oil in a wok over high heat and stir-fry the Japanese wok mix and red pepper until softened. Add the coconut milk, chickpeas, and remaining Verstegen WSM Green Curry. Bring to a boil for 2-3 minutes.
Divide the green curry among plates, followed by the roasted cauliflower. Serve the green curry with the naan bread.
Variatietip
Garneer de groene curry met geroosterde cashewnoten voor een lekkere bite.
Ingredients
- 1 kleine bloemkool
- 1 teen knoflook
- 4 el Verstegen WSM Groene curry
- 3 el zonnebloem of olijfolie
- 2 naanbroden
- 1 rode peper
- 400 g kikkererwten
- 400 g Japanse wok mix
- 600 ml kokosmelk
Supplies
- Wok pan
