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🍽️ Creamy Cauliflower and Pea Curry

430 kcal · 30 min · 4 servings

Ingredients

• yellow onions 2 pcs.
• carrots 5 pcs.
• cauliflower 1 pc.
• oil 2 tbsp.
• curry powder pinch
• tomato paste 2 tbsp.
• tomatoes, chopped 400 g
• vegetable broth 100 ml
• salt pinch
• cinnamon pinch
• chili, ground pinch
• peas, frozen 200 g
• basmati rice 300 g
• sour cream 200 g
• cashew nuts 50 g

Instructions

1. 1. Halve the onions and remove the skin. Cut the onion flesh into small cubes.
2. 2. Wash the carrots thoroughly. Peel them and cut off the ends.
3. 3. Quarter the carrots lengthwise into strips and cut these into bite-sized pieces.
4. 4. Wash the cauliflower. Break it down into florets approximately two centimeters in size.
5. 5. Heat the oil in a pot over medium to high heat.
6. 6. Add the diced onions and carrot pieces to the pot.
7. 7. Sauté the vegetables for about two minutes.
8. 8. Sprinkle curry powder over the vegetables and stir briefly.
9. 9. Stir the tomato paste into the vegetables.
10. 10. Cook the tomato paste with the vegetables for about one minute.
11. 11. Deglaze the pot with the tomatoes.
12. 12. Pour the broth into the pot.
13. 13. Season the mixture with salt, cinnamon, and chili.
14. 14. Bring the liquid to a boil.
15. 15. Add the cauliflower florets and the peas to the pot.
16. 16. Cover the pot.
17. 17. Let the curry simmer for about twenty minutes.
18. 18. Put the rice into a different pot.
19. 19. Pour about 700 milliliters of salted water over the rice.
20. 20. Bring the water with the rice to a boil.
21. 21. Cover the pot with the rice.
22. 22. Cook the rice for about ten minutes until it is soft.
23. 23. Stir the sour cream into the finished curry.
24. 24. Taste the curry and adjust the seasoning if needed.
25. 25. Sprinkle cashew nuts over the curry.
26. 26. Serve the curry together with the cooked rice.

Nutrition per serving

• kcal: 430
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 58 g