Curry has become so much a part of our lives that we almost feel like it's a classic from mom's kitchen. And yet... Well, I'm not here to philosophize, but to share my favorite recipes with you. I love this one because it lends itself to absolutely every variation in vegetables, whether it's winter or summer. You have to admit that it's practical, an all-season recipe...
The special part is the cauliflower couscous. Well-known to those on a no-carb diet, it's not as austere as it looks. In fact, it's even more melting, comforting, fragrant. I'm definitely making you want more, aren't I? Cauliflower is also an all-season vegetable. No need to worry about it! It is just as good and local in summer as in winter. Just grate it and fry it in a little oil or butter...
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- 600 g vegetables, e.g. carrots, squash, potatoes
- 2 fresh onions
- 1 dl vegetable broth
- 1 dl cream
- of nuts or hazelnuts
- 0.5 bunch of flat parsley
- 250 g cauliflower
- 250 g broccoli
- 1 clove of garlic
- 1 tablespoon canola oil
- 1 tablespoon curry
- salt and pepper
- Cut all vegetables into cubes. Cut fresh onions into rings and add to vegetables
- Fry the vegetables in a little oil. Sprinkle with curry powder, add stock and simmer until tender but still crisp.
- Add the cream, give a broth. You can replace the cream with coconut cream. Season to taste. Set aside.
- Grate cauliflower and broccoli with a rösti grater or food processor.
- Fry the cauliflower and broccoli with the garlic in oil until tender but still crunchy. This should be done fairly quickly to prevent the couscous from turning to mush.
- Add a small piece of butter if desired, season.
- Serve the couscous with the vegetables on top and sprinkle with parsley, green onions and crushed nuts.