Cauliflower and Potato Curry with Wild Rice
Source: https://www.gefu.com/rcp_recipe/cauliflower-and-potato-curry-with-wild-rice
Total time:
45 Minutes
Ingredients
| 150 | g | Wild Rice |
| 400 | g | Cauliflower |
| 200 | g | Potatoes |
| 200 | g | Zucchini |
| 1 | Red onion | |
| 2 | Stück | Pointed pepper |
| Federation | Spring onion | |
| 200 | ml | Milk |
| 200 | ml | Creamy coconut milk |
| 20 | g | Coconut flakes, coriander, salt, sprouts, curry, cornstarch, sunflower oil, |
Preparation
Cook the wild rice according to the package instructions.
Peel the potatoes and cut them into approximately 1.5 cm thick slices. Press the potato slices through the coarser blade of the TREPPO cube and stick cutter. Cook the potato cubes in salted water, then remove them with a slotted spoon.
Cut the cauliflower into small florets and cook them in the same salted water.
Reserve about 100 ml of the cooking water.
Slice the zucchini into thirds and cut into approximately 1 cm thick slices. Press the zucchini slices through the finer blade of the TREPPO cube and stick cutter.
Remove the seeds from the bell pepper and cut it together with the spring onions into thin strips.
Finely chop the cilantro.
Peel and dice the onion using the SPEEDWING® multi-chopper with the knife attachment. Lightly sauté the onion cubes in a pot. Add the curry powder and sauté briefly. Add the reserved cooking water, milk, and coconut milk to the pot. Add the zucchini cubes, bell pepper, spring onions, and cilantro to the pot, and let everything simmer for about 2 minutes.
Thicken the sauce with some cornstarch and add the cauliflower and potato cubes.
Lightly toast the coconut flakes in a pan and sprinkle them, along with the sprouts, on top of the curry before serving.
Nutritional values per serving
| Energy | 1.289,0 kJ | |
|---|---|---|
| Calories | 304,0 kcal | |
| Protein | 13,0 g | |
| Fat | 8,0 g | |
| Carbohydrates | 46,0 g |
Organisation
Category
Recommended kitchen tools for this recipe
