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🍽️ Cauliflower in Curry Sauce

110 kcal · 30 min · 4 servings

Ingredients

• 1 kg cauliflower (1 cauliflower)
• 4 spring onions
• 2 tbsp olive oil
• 1 dried chili pepper
• 200 ml vegetable broth
• 1 tsp turmeric powder
• 1 pinch garam masala
• sea salt

Instructions

1. 1. Wash the cauliflower thoroughly, remove the outer leaves, and break it into small florets. Let the vegetable drain well afterwards.
2. 2. Wash the spring onions and remove any dry tips. Cut the white stalks into thin strips and the green parts into small rings. Set aside one-third of the green parts to use as a garnish later.
3. 3. Heat the oil in a wok or a large frying pan. Fry the cauliflower in it over high heat, stirring constantly, for 2 to 3 minutes. Now add the spring onions and the chili pepper and fry everything briefly together.
4. 4. Pour in the vegetable broth and season everything with turmeric and garam masala (an Indian spice blend). Let the sauce simmer gently over low heat for 8 to 10 minutes. Season with sea salt and sprinkle the finished dish with the remaining spring onion greens.

Nutrition per serving

• kcal: 110
• Protein: 7 g · Fett/Fat: 6 g · Carbs: 8 g