Ingredients
- 400 g diced tomatoes (canned)
- 2 tbs red curry paste
- 2 tbs peanut butter
- 200 ml water
- 500 g cauliflower florets
- salt, pepper
- 100 ml coconut milk
- 1 ts lime zest
- 2 tbs fresh coriander, chopped
Preparation
1. In the pot, stir together the chopped tomatoes, curry paste, and peanut butter with the water.
2. Add cauliflower and season with salt and pepper. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 15 minutes in the vegetable area.
3. Add coconut milk and lime zest and stir.
4. Serve the cauliflower curry drizzled with coriander.
Tip
- Basmati rice, naan bread or quinoa is a great accompaniment to cauliflower curry.
This recipe has been tested and approved by AMC.
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