Quick curry with mini potatoes and cauliflower
This delicious red curry with mini potatoes is on the table in no time.
Ingredients:
- 450g CêlaVíta mini potatoes
- 2 tbsp sunflower oil
- 1 red onion, in half rings
- 2 cloves of garlic, sliced
- 400 g cauliflower, in florets
- 600 ml coconut milk
- 1 vegetable stock cube
- 2 tbsp red Thai curry paste
- 200 g chickpeas, drained
- 1 lemon
- 1/3 bunch of coriander, finely chopped
- 2 Vegan Naan breads
- 4 tbsp sour cream
Preparation
Step 1: Heat a large frying pan with a dash of sunflower oil. In it, fry the red onion and garlic until golden brown. Then add the cauliflower florets and potatoes and fry for about 2 minutes.
Step 2: Add the coconut milk, stock cube and red curry paste to the pan. Mix everything together well. Put the lid on the pan and cook for about 7 minutes on medium heat.
Meanwhile, mash 1/3 of the chickpeas with a fork. After 7 minutes, reduce the liquid (without a lid) slightly. Add the mashed and whole chickpeas to the curry. Further flavour the curry with lemon juice and some finely chopped coriander leaves.
Step 3: Heat the naan bread according to the preparation instructions on the packet.
Serve the curry in deep plates with half a naan bread per person, a spoonful of sour cream and some extra coriander and lemon for the lover.
