Cauliflower Curry with Meatballs

Ingredients

• 350 g white rice
• 1 small cauliflower
• 1 red chili pepper
• 1 onion
• 1 tbsp butter
• 1 tbsp curry powder
• 400 g raw sausage
• 400 ml Vegetable broth
• 50 ml coconut milk
• Salt
• black pepper (freshly ground)
• parsley (for garnish)

Instructions

1. 1.

   Cook the rice in twice its volume of salted water for about 30 minutes.

2. 2.

   Clean and cut the cauliflower into florets, wash them. Wash the chili, halve it, remove the seeds, and finely chop. Peel and dice the onion, then sauté it in butter. Add the cauliflower, chili, and curry powder and sauté briefly. Pour in the broth and coconut milk. Simmer over low heat for about 15 minutes. Remove half of the florets and blend the remaining sauce until smooth.

3. 3.

   Separate the meat from the sausage and form small meatballs. Boil them in lightly salted water for about 8 minutes on a gentle flame. Add the cauliflower florets and meatballs to the curry, season with salt and pepper, garnish with parsley, and serve with rice.