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cauliflower curry (Read 2104 times)
 
Jun 12th, 2014 at 4:07am

verht   Offline
COCIA® Bronze Member
Joined: Jul 8th, 2012 at 3:19am
Last online: Mar 27th, 2017 at 4:14pm

The Netherlands, Netherlands

Gender: male
Zodiac sign: Leo
Posts: 23
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Sorry, no pic's this time, but the taste will make up for it Wink

Ingredients
250 g rice (any kind)
1 cauliflower
2 red peppers
1 (red) onion
1 clove of garlic
1 red chilli
40 g ginger
400g tomatoes chopped 
250g chickpeas
2 dl coconut milk 
turmeric powder 
paprika 
cumin powder 
garam masala (spice mix Asian) 
olive oil
salt & pepper
preparation
start heating the DO with some olive oil
(If you don't want it vegetarian style, then now is the moment to throw in diced chicken and fry them)
cut the pepper in small strips, cut the cauliflower into small, bite-sized florets and wash them and let them drain. 
Bake the cauliflower and peppers for three minutes. In the meanwhile cut the unions in two and then cut into half rings.
Crush the garlic and chop the ginger into small bits. Add spices, union, ginger  and garlic and mix them well.

Stirr every now and then. Cut the chilly (or better : two ... but you can also leave them out if you really really wanna)
Let the spices fry for a minute or two. Then add tomatoes meat, coconut milk, peas and everything else you have left.
Let it simmer for 10 minutes, and in the meanwhile cook the rice.

 
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