🍽️ Cauliflower and Carrots with Curry Sauce

Name: Cauliflower and Carrots with Curry Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g Wheat; 400 Water; 1 large Cauliflower; 1 bunch Carrots; 2 tbsp Butter; 150 g Sour Cream; 100 g Whipping Cream; 2 tbsp Mild Curry Powder; 0.5 bunch Coriander; Salt; Pepper

454 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

200 g Wheat
400 Water
1 large Cauliflower
1 bunch Carrots
2 tbsp Butter
150 g Sour Cream
100 g Whipping Cream
2 tbsp Mild Curry Powder
0.5 bunch Coriander
Salt
Pepper

Instructions

1. Soak wheat grains in water for 6 hours, then cook over low heat for 40 minutes, drain and let them drip dry well.
2. Clean the cauliflower, wash it, and divide it into small florets.
3. Blanch cauliflower florets in boiling salted water for 8 minutes (cook briefly in boiling water).
4. Remove cauliflower, shock under cold water, and drain well.
5. Peel, wash, and slice the carrots diagonally.
6. Blanch carrot slices in boiling salted water for 4 minutes.
7. Warm the crème fraîche and cream over low heat.
8. Stir in curry powder, salt, and pepper.
9. Wash the coriander, set aside a few leaves for garnish, and finely chop the rest.
10. Stir chopped coriander into the sauce.

Nutrition per serving

kcal: 454
Protein: 15 g · Fett/Fat: 23 g · Carbs: 46 g