Vegetable curry and cauliflower couscous

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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Vegetable curry and cauliflower couscous

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Servings: 4 people

Course: Vegetables/Gratin

Kitchen: Switzerland

Calories: 794

Ingredients Method

Ingredients

  

• 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

Method

 

Curry

1. Cut all vegetables into cubes. Cut fresh onions into rings and add to vegetables
2. Fry the vegetables in a little oil. Sprinkle with curry powder, add stock and simmer until tender but still crisp.
3. Add the cream, give a broth. You can replace the cream with coconut cream. Season to taste. Set aside.

Cauliflower Couscous

1. Grate cauliflower and broccoli with a rösti grater or food processor.
2. 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.
3. Add a small piece of butter if desired, season.
4. Serve the couscous with the vegetables on top and sprinkle with parsley, green onions and crushed nuts.