Cauliflower Coconut Curry
30 Min
Easy
Use any leftover veg you like for this recipe - but don't forget the Maggi Coconut Milk Powder which makes the sauce creamy, smooth and totally delicious! This recipe works with any curry paste you like...
Ingredients
4
portions
ingredient_quantity
recipe ingredient
400
g
large cauliflower, cut into small florets
125
g
Cashew Nuts
4
tablespoons
Kerelan Curry Paste
1
Onion
1
Garlic
400
g
tomatoes, cut into small cubes
235
g
Tinned green lentils, (drained weight)
1
bunch
Leaves Coriander
35
g
Maggi Coconut Milk Powder
200
mg
low salt vegetable stock
260
g
Rice, white, medium-grain, raw, enriched
.
Nutrition Value
Carbohydrate
83.3 g
Energy
599.7 kcal
Fat
22.1 g
Fibre
9.7 g
Protein
17.7 g
of which: saturates
8.4 g
Sodium
124.9 mg
of which: sugars
9.1 g
Information per serving
Instructions
30 Minutes
-
Fry the garlic, onion and tomatoes
10 MinHeat oil in a pan and fry the garlic and onion. Fry the tomato cubes briefly. -
Add the coconut milk, spice mix, lentils and 200 ml water
10 MinReduce the heat to low. Prepare the coconut milk by adding the powder to 200ml boiling water. Pour over the curry and bring to the boil, stirring all the time. Add the lentils and a further 200ml vegetable stock and stir well. -
Add the cauliflower
10 MinAdd the cauliflower florets and cook on a low heat for another 10 minutes. -
Serve the dish
1 MinSprinkle the coriander together with the cashew nuts over the curry. Serve together with the rice.
