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🍽️ Creamy Cauliflower and Zucchini Curry

208 kcal · 30 min · 4 servings

Ingredients

• 1 large cauliflower (approx. 800 g)
• 2 zucchini
• 2 shallots
• 3 garlic cloves
• 15 g ginger
• 200 ml coconut cream (can)
• 1 tsp Indian curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp chili powder
• 1 tsp paprika powder (sweet)
• 1 pinch cinnamon
• 500 ml tomato juice
• salt
• 1 tbsp lime juice
• chopped coriander leaves (for garnish)

Instructions

1. 1. Rinse the cauliflower under running water.
2. 2. Separate the cauliflower into small florets.
3. 3. Dice the tough stems of the cauliflower into small cubes.
4. 4. Wash the zucchini.
5. 5. Optionally halve the zucchini lengthwise.
6. 6. Slice the zucchini into 1 cm thick rounds.
7. 7. Peel the shallots.
8. 8. Peel the garlic.
9. 9. Peel the ginger.
10. 10. Finely chop the shallots, garlic, and ginger together.
11. 11. Open the can of coconut milk.
12. 12. Remove 1 tablespoon of the solid coconut fat from the surface.
13. 13. Set the removed coconut fat aside.
14. 14. Take 1 tablespoon of liquid coconut milk from the can.
15. 15. Add the coconut milk to a hot pot.
16. 16. Lightly fry the curry powder, cumin, coriander, chili, paprika, and cinnamon in the milk.
17. 17. Add the chopped shallots, garlic, and ginger to the pot.
18. 18. Sweat the vegetables briefly.
19. 19. Add the cauliflower florets and cubes to the pot.
20. 20. Pour tomato juice over the vegetables.
21. 21. Add the remaining coconut milk.
22. 22. Simmer the curry in the covered pot for about 20 minutes on low heat.
23. 23. Stir the curry occasionally.
24. 24. Add a little water if the sauce becomes too thick.
25. 25. Heat the reserved coconut fat in a pan.
26. 26. Fry the zucchini slices in the pan until lightly golden brown.
27. 27. Add the fried zucchini to the curry in the last about 5 minutes.
28. 28. Finish cooking the zucchini in the curry.
29. 29. Season the curry with a little curry powder.
30. 30. Season the curry with salt.
31. 31. Season the curry with lime juice.
32. 32. Serve the curry garnished with fresh coriander.
33. 33. Serve the curry with Indian naan bread on the side.

Nutrition per serving

• kcal: 208
• Protein: 11 g · Fett/Fat: 10 g · Carbs: 16 g