Buy all ingredients right below the recipe
INGREDIENTS
- 350 ml coconut milk
- 60 g cauliflower florets
- 60 g broccoli florets
- 60 g peeled red onion
- 60 g peeled onion
- 60 g celery stalk
- 60 g peeled celeriac
- 60 g peeled carrot
- 60 g green bell pepper
- 60 g red bell pepper
- 60 g tomato
- 10 g peeled ginger
- 5 g peeled garlic
- 15 g red chili pepper
- 50 g vegetable oil
- 50 g butter
- 1 tablespoon roughly chopped coriander
- Half a mocha spoon ground cinnamon
- 1 pinch ground cardamom (to taste)
- 1 teaspoon curry powder
- 1 pinch ground cloves (to taste)
- ½ teaspoon ground coriander
- 1 teaspoon salt
- 60 g yellow bell pepper
PREPARATION
- 1In a bowl, mix the curry powder, salt, cardamom, cloves, coriander, and cinnamon, then set the mixture aside.
- 2In a bowl, mix the coconut milk with 500 ml of water. Set the mixture aside.
- 3Break the cauliflower and broccoli into small florets, and roughly chop both onions. Set these aside separately.
- 4Chop the celery stalks, celeriac, carrots, and bell peppers into 2 cm thick pieces. Set the cubes aside.
- 5Roughly chop the tomatoes, finely slice the ginger, garlic, and chili pepper. Set these aside as well.
- 6In a pan, heat the oil and butter over high heat, add the onion and stir for 1 minute.
- 7Add the carrots, celery stalks, celeriac, bell peppers and cook, stirring, for 1 minute.
- 8Reduce the heat by a third, pour in the spice mixture from the bowl, and cook, stirring continuously, for 1 minute.
- 9Add the chili pepper, ginger, garlic, and tomatoes. Cook for 1 minute, stirring continuously.
- 10Add the coconut milk mixed with water, increase the heat and bring to a boil.
- 11Add the cauliflower and broccoli, reduce the heat by half and cook for 5 minutes.
- 12Remove from heat and stir in the chopped coriander. Add salt to taste.
Tip
Serve with steamed rice or bread.
