Ayurvedic Cauliflower Curry by Aschwin

Method

Wash vegetables, clean and cut into bite-sized pieces. Divide cauliflower into small florets. Finely chop onions, garlic and parsley. Make ¼ liter of hot water with a ready vegetable broth. Ginger and the chili finely chop. Be sure to wear gloves and avoid contact with eyes and mucous membranes. If it is no fresh chili available, take red or yellow chili paste. Depending on the desired sharpness 1-2 ts

Sear ginger and chili paste or chopped chili in olive oil and add garlic and onion. Add the carrots and potatoes and sear briefly. Deglaze with the broth and coconut milk and heat with constant stirring. When it boils, add the cauliflower florets. Approximately boil for 5 minutes until firm.

Spice up with salt, black pepper and soy sauce. Garnish with parsley or coriander to serve.

Ingredients

For 4 persons

• 500 g potatoes
• 4-5 carrots
• 1 cauliflower
• 1 onion
• 2 garlic cloves
• 1 cup Rapunzel vegetable bouillon
• 1 thumb-sized piece of ginger
• 1 fresh chili
  or 1-2 tsp red chili paste
• ½ tsp curcuma
  or curry powder
• Rapunzel olive oil extra virgin
• 400 ml Rapunzel coconut milk
• 2 tbs chopped parsley
  or fresh coriander
• salt, pepper and soy sauce to taste