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Created Feb 29, 2016

What would you like to do?
  • 3 tablespoons rice oil (500 ml bottle)
  • 4 tablespoons ground (coconut (tray 55 g))
  • 2 onions (chopped)
  • 2 cloves garlic (minced)
  • 3 cm fresh ginger ((sachet 150 g), peeled)
  • 2 tsp ground coriander (coriander)
  • 1 tsp turmeric (turmeric)
  • 2 cloves
  • 1 tsp paprika
  • 1 can coconut milk (400 ml)
  • 1 cauliflower (cut into small florets)
  • ½ pack garden peas (a 450 g frozen)

#Step 1: Heat 1 tbsp oil in a wok and fry the coconut in 3 min. Until golden brown. Spoon into the cup of the hand blender. Again heat 1 tablespoon oil in the wok and fry the onion and garlic for 4 min. Cut the ginger into pieces. Puree the coconut, onion, garlic, ginger, coriander, turmeric, cloves, paprika, pepper and salt in the blender to make a paste. #Step 2: Heat the remaining oil and fry the curry paste for 3 minutes. Add the coconut milk and bring to a boil. Add the cauliflower and cook for 15 minutes. Cook on low heat. Add the last 4 min., Garden peas. Serve with rice and nuts toasted almonds.

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