Buy all ingredients right below the recipe
Ingredients
- 350 ml coconut milk
- 250 g Basmati rice
- 60 g cauliflower florets
- 1 pc roll
- 60 g broccoli florets
- 60 g onion
- 60 g red onions
- 60 g celery stalks
- 60 g carrots
- 60 g green bell pepper
- 60 g red bell pepper
- 60 g yellow bell pepper
- 60 g tomatoes
- 10 g fresh ginger
- 5 g fresh garlic
- 15 g red chili pepper
- 50 ml vegetable oil
- 50 g unsalted butter
- 3 tbsp fresh coriander
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp curry powder
- 1 tsp ground cloves
- 1/2 tsp ground coriander
- 1 tsp fine table salt
Method
- 1In a small bowl, mix curry powder, salt, cardamom, cloves, ground coriander, and cinnamon. Set aside.
- 2In a larger bowl, stir 500 ml water with the coconut milk. Also set aside.
- 3Divide cauliflower and broccoli into small florets. Roughly dice both types of onions. Set everything aside separately.
- 4Cut celery stalks, celeriac, carrots, and all types of bell peppers into approximately 2 cm pieces. Set aside.
- 5Roughly chop the tomatoes. Finely chop ginger, garlic, and the chili pepper. Set aside.
- 6In a large pot, heat the vegetable oil with the butter over medium to high heat. Add both types of onions and sauté for about 1 minute, stirring constantly.
- 7Add carrots, celeriac, celery stalks, and bell peppers and sauté for another minute, stirring.
- 8Reduce the heat to one-third, add the prepared spice mixture, and roast for 1 minute, stirring constantly, until fragrant.
- 9Add chili pepper, ginger, garlic, and tomatoes. Fry for another minute, stirring.
- 10Pour in the coconut milk and water mixture, increase the heat, and bring everything to a boil.
- 11Add cauliflower and broccoli florets, reduce the heat by half, and simmer the curry for about 5 minutes until the vegetables are al dente.
- 12Remove from heat and stir in the freshly chopped coriander. Season with salt to taste.
- 13Serve the curry hot with steamed basmati rice or fresh bread.
