- 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.