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Maggi
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Cauliflower Coconut Curry
Asian-style Main course

Cauliflower Coconut Curry

(0)
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

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

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
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Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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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 Min
    Heat 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 Min
    Reduce 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 Min
    Add the cauliflower florets and cook on a low heat for another 10 minutes.
  • Serve the dish

    1 Min
    Sprinkle the coriander together with the cashew nuts over the curry. Serve together with the rice.
Cauliflower Coconut Curry

Fry the garlic, onion and tomatoes of 4

Heat oil in a pan and fry the garlic and onion. Fry the tomato cubes briefly.

Cauliflower Coconut Curry

Add the coconut milk, spice mix, lentils and 200 ml water of 4

Reduce 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.

Cauliflower Coconut Curry

Add the cauliflower of 4

Add the cauliflower florets and cook on a low heat for another 10 minutes.

Cauliflower Coconut Curry

Serve the dish of 4

Sprinkle the coriander together with the cashew nuts over the curry. Serve together with the rice.

Recipe as PDF

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Discover more

  • Asian-style
  • Dinner
  • Family Meals
  • Indian
  • Low salt
  • Low sugar
  • Main course
  • Portion of Vegetables/Fruits
  • Source of fiber
  • Summer
  • Veggies

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