We now love the gift of many spices. Not only do they give the dish an enchanting aroma, they also support the body incredibly well in many of its processes, such as digestion itself or to compensate for inflammatory processes.
Wow, how it smells!!!
This curry is incredibly beneficial - especially in the evening it is easily digestible and good for the body.
Preparation time: approx. 30 min
Ingredients for 3 portions
Yellow curry paste
- 1 onion
- 3 lemongrass stalks (or dried)
- 3 tbsp cumin
- 2 tbsp turmeric powder
- 1 tsp paprika powder
- ½ tsp coriander powder
- ½ tsp cardamom powder
- ½ tsp cinnamon
- 3 curry leaves
- 3 lime leaves
Curry
- 1 cauliflower
- 600 g potatoes
- Coconut oil
- 1 tin of coconut milk
- Water
Preparation
For the Curry paste Place all the ingredients in a small hand blender and blend to a paste.
For the Curry Heat a pan with the coconut oil and fry the yellow curry paste in it until it sticks to the bottom of the pan. Then deglaze with a little water and remove completely from the bottom of the pan. This creates wonderful, very tasty roasted flavours and allows the spices to release their essential oils. Therefore, repeat this process of roasting and deglazing a few times. The more often you do this, the more intense the flavour of the curry will be.
In the meantime, wash the cauliflower and divide into florets. Wash the potatoes and cut into small cubes.
Then fry the mixture in the pan one last time, deglaze with the coconut milk and add the cauliflower and potatoes. Top up with water so that everything is just covered.
Simmer for 10-15 minutes with the lid half-open until the vegetables are firm to the bite.
The whole thing tastes very good with (wholemeal) rice or fresh naan bread (See recipe here).
Enjoy the flavour!
Your Katinka
