Spicy red curry with cauliflower
Vegetarian spicy curry with cauliflower, paprika and chillies.
This vegetarian curry with cauliflower and bell pepper is seasoned with the World Spice Blend - Garam Masala.
Preparation
Cook the rice according to the instructions on the package
Cut the cauliflower into florets, dice the bell pepper, and thinly slice the red pepper into rings. Drain and rinse the chickpeas. Let them drain briefly.
Heat a little oil in a large skillet and briefly sauté the red pepper and ginger. Add the tomato paste and cook briefly.
Then add the World Spice Blend - Garam Masala and fry briefly.
Then pour the coconut milk into the pan, add the cauliflower florets, and cook for about 10 minutes until tender. Add a little more water if necessary to ensure the florets cook thoroughly.
When the cauliflower florets are almost al dente, add the bell pepper and chickpeas. Cook them briefly as well.
Divide the rice between two bowls and spoon the spicy red cauliflower curry over each. Garnish with cilantro and lime.
Variatietip
Iets minder pittig? Gebruik 1 rode peper in plaats van 2 en verwijder de zaadlijsten. Voeg blokjes gebakken paneer toe voor een extra goed gevulde curry.
Ingredients
- 150 g rijst
- 150 g bloemkool
- 1 rode paprika
- 1 blikje kikkererwten (a 200 g)
- 2 rode pepers
- 1 tl geraspte verse gember
- 1 blikje tomatenpuree (a 70 g)
- World Spice Blend - Garam Masala naar smaak
- 200 ml kokosmelk
- 3 el olijfolie
- limoen en verse koriander, ter garnering
