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Vegetable curry and cauliflower couscous

5 from 1 vote
Print Recipe Pine Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Servings: 4 people
Race: 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.