Lovely vegetarian curry after a hard day at work. Easy and quick to make and very, very tasty!

25 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 150 gr rice
  • 1 cauliflower
  • 1 large pak choi
  • fresh ginger
  • 1 clove of garlic
  • 1 lemon
  • 150 ml cooking cream
  • salt and pepper
  • cashew nuts
  • powdered curry
  • chili flakes

How to prepare it:

Peel the skin of the garlic, remove the root and cut the garlic in quarters. Cut a piece of 2 cm by 2 cm of the ginger, remove the skin and grate the ginger. Remove the leaves of the pak choi. Cut the cabbage of the pak choi into small slices. Chop the green leaves. Remove the leaves of the cauliflower and cut the florets a bit smaller. Put the florets in a pan with water and bring it to a boiling point. Grate the skin of the lemon and squeeze out the juice.

Boil the cauliflower for 8 minutes. Place a second pan on the stove with water for the rice, bring it to a boiling point and add the rice once it is boiling, boil the rice for 8 minutes.

Place a deep baking pan on the stove and add some oil. Squeeze out the garlic, add the grated ginger, the dried chili flakes, the lemon skin and the pak choi cabbage. Bake them for 2 minutes before adding the lemon juice and the powdered curry. Stir well and add the cooked cauliflower.

Add the cooking cream to the curry and add salt and pepper to taste. Let the curry boil for a couple of minutes. Now add the leaves of the pak choi, stir again and simmer for a couple more minutes.

Serve with the boiled rice.