Winter vegetables are great but can get a bit repetitive. So, when I'm bored of winter tastes or when I have a lot of random vegetables left and the new veg-box hasn't arrived yet I make a curry. Curries are wonderful - simple, warming and really full of taste. All you need on a cold evening.
Cauliflower Curry
You will need:
1 onion
1 cauliflower
3-4 potatoes
2 TBs green curry paste (or more)
1 can of coconut milk
1/2 cup of vegetable stock
some chopped garlic and some chopped chilli
salt and pepper
Chop the potatoes into small cubes and cut the cauliflower into little florets. Parboil the potatoes and steam (or parboil) the cauliflower. The cauliflower shouldn't be too soft - otherwise it loses all its taste and turns into this unattractive mushy mess. In the meantime fry the chopped up onions with some garlic and chilli. When the vegetables are all parboiled add them to the pan in which you fried the onion and fry all of it together for a minute. Add two tablespoons of green curry paste and fry for another minute. Then add the coconut milk and the stock. Stir everything and let the curry boil off some water - it shouldn't take longer than 5 minutes. You use you can either use more or less curry paste, depending on whether you like you curries spicy or not. If you have fish sauce add a dash at the end before serving.
Served with rice and popodoms with some mango chutney makes an interesting (and very filling!) meal. Voilà!
You will need:
1 onion
1 cauliflower
3-4 potatoes
2 TBs green curry paste (or more)
1 can of coconut milk
1/2 cup of vegetable stock
some chopped garlic and some chopped chilli
salt and pepper
Chop the potatoes into small cubes and cut the cauliflower into little florets. Parboil the potatoes and steam (or parboil) the cauliflower. The cauliflower shouldn't be too soft - otherwise it loses all its taste and turns into this unattractive mushy mess. In the meantime fry the chopped up onions with some garlic and chilli. When the vegetables are all parboiled add them to the pan in which you fried the onion and fry all of it together for a minute. Add two tablespoons of green curry paste and fry for another minute. Then add the coconut milk and the stock. Stir everything and let the curry boil off some water - it shouldn't take longer than 5 minutes. You use you can either use more or less curry paste, depending on whether you like you curries spicy or not. If you have fish sauce add a dash at the end before serving.
Served with rice and popodoms with some mango chutney makes an interesting (and very filling!) meal. Voilà!
