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Crunchy cauliflower curry
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
736
Calories
20 g
Carbohydrates
23 g
Protein
59 g
Fat
Ingredients:
 | Olive oil | 2 Teaspoon |
 | Almond paste | 30 g |
 | Cauliflower (fresh) | 500 g |
 | Water, tap water | 100 ml |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Curry powder | ½ Tablespoon |
 | Basil (fresh or dried) | 1 Pinch(s) |
 | Almonds | 20 g |
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Preparation:
Step 1:
Wash the cauliflower and cut into mouth-sized florets and cook in a pot of boiling salted water for about 6 minutes. When the cauliflower is cooked drain in a colander.
Step 2:
Meanwhile, chop the almonds, mix with half of the oil and add a little salt.
Step 3:
For the sauce: mix almond paste, curry powder and water, season with salt and pepper to taste and bring to the boil briefly in a small saucepan. Add a little more water depending on the consistency.
Step 4:
Mix the cauliflower florets with the remaining oil, arrange on a plate and top with the chopped almonds and curry sauce. Finally sprinkle with a little basil.
Macronutrient distribution:
The recipe Crunchy cauliflower curry is composed of the following macronutrients.
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Kitchen utensils needed:
Pot
Sieve
Stove
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