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Cauliflower curry with basmati rice
vegetarian or vegan
2 shallots, chopped
3 cloves garlic, chopped
10 g fresh ginger, chopped
2 tbsp olive oil
750 g cauliflower, in small florets
100 g red lentils
2 Tsp curry powder
½ tsp turmeric
½ tsp chilli powder
1 Tbsp agave syrup
500 g strained tomatoes
200 g coconut milk
1 Tbsp vegetable stock
200 g basmati rice
Fresh coriander (if you like it)
Soy yoghurt alternative natural or Greek yoghurt
Chop the onion, garlic and ginger and fry in 2 Tbsp olive oil.
Add curry powder, turmeric, chilli and fry lightly until a good smell comes out.
Then add cauliflower florets, lentils. Add salt and agave syrup and fry briefly.
Add the tomatoes, coconut milk and vegetable stock and simmer with the lid on.
In the meantime, cook the rice in salted water.
Divide the rice with the curry onto plates, sprinkle with fresh coriander and serve with soy yoghurt alternative or Greek yoghurt.