Cauliflower Curry with Zucchini

Ingredients

• 1 large cauliflower (ca. 800 g)
• 2 zucchinis
• 2 shallots
• 3 Garlic cloves
• 15 g ginger
• 200 ml coconut cream (canned)
• 1 tsp Indian curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp chili powder
• 1 tsp paprika (sweet)
• 1 pinch cinnamon
• 500 ml tomato juice
• Salt
• 1 tbsp lime juice
• chopped coriander leaves for garnish

Instructions

1. 1.

   Wash the cauliflower, separate florets and dice stems into small cubes. Wash zucchinis, optionally halve lengthwise and slice into 1 cm thick rounds. Peel shallots, garlic and ginger and finely chop them.

2. 2.

   Open coconut milk and set aside 1 tbsp of the fat on top. Take another tbsp and add to a hot pot. Sauté curry powder, cumin, coriander, chili, paprika and cinnamon briefly. Add shallots, garlic and ginger, cook until fragrant. Add cauliflower and pour in tomato juice and remaining coconut milk. Cover and simmer gently for about 20 minutes, stirring occasionally and adding water if needed.

3. 3.

   In the remaining coconut fat, lightly brown zucchini slices in a pan. In the last 5 minutes add them to the curry and finish cooking together. Season with curry powder, salt and lime juice. Serve garnished with coriander leaves.

4. 4.

   Serve with an Indian naan bread for a complete meal.