Cauliflower with curry and raisins

Cauliflower with curry and raisins

SERVES 4 45 minutes
FiveStar: 
Average: 3.3 (3 votes)

INGREDIENTS

For the dish

  • 800 gr. raw cauliflower, sliced
  • 800 gr. curry stock
  • 60 gr. red peppers, cut into julienne
  • 40 gr. spring onion, finely chopped
  • 40 gr. raisins
  • 4 basil leaves
  • 40 gr. olive oil
  • Salt

For the curry stock

  • 40 gr. olive oil
  • 325 gr. onion, cut into thin slices
  • 25 gr. garlic cloves
  • 25 gr. lemongrass, coarsely chopped
  • 5 gr. curry
  • 170 gr. tomato, coarsely chopped
  • 160 gr. coconut milk
  • 1.3 kg. chicken stock (see pantry)

DIRECTIONS

For the dish

Add olive oil to a frying pan and heat. Sauté the cauliflower until it turns golden brown and season with salt. Remove cauliflower and add onion and peppers and cook for approx. 2 minute. Add the curry stock, raising and cauliflower and simmer until the sauce thickens. Finally, season with salt, add basil and serve.

For the curry stock

Place olive oil in a pot and sweat the onion until soft. Add the garlic, lemon grass and curry and continue to cook for 4 minutes. Add tomato and cook for a further 5 minutes. Then add chicken stock and coconut milk and simmer for 45 minutes. Taste and pass through a sieve.

For the dish

  • 800 gr. raw cauliflower, sliced
  • 800 gr. curry stock
  • 60 gr. red peppers, cut into julienne
  • 40 gr. spring onion, finely chopped
  • 40 gr. raisins
  • 4 basil leaves
  • 40 gr. olive oil
  • Salt

For the curry stock

  • 40 gr. olive oil
  • 325 gr. onion, cut into thin slices
  • 25 gr. garlic cloves
  • 25 gr. lemongrass, coarsely chopped
  • 5 gr. curry
  • 170 gr. tomato, coarsely chopped
  • 160 gr. coconut milk
  • 1.3 kg. chicken stock (see pantry)

For the dish

Add olive oil to a frying pan and heat. Sauté the cauliflower until it turns golden brown and season with salt. Remove cauliflower and add onion and peppers and cook for approx. 2 minute. Add the curry stock, raising and cauliflower and simmer until the sauce thickens. Finally, season with salt, add basil and serve.

For the curry stock

Place olive oil in a pot and sweat the onion until soft. Add the garlic, lemon grass and curry and continue to cook for 4 minutes. Add tomato and cook for a further 5 minutes. Then add chicken stock and coconut milk and simmer for 45 minutes. Taste and pass through a sieve.

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Comments

@Yiannis Lucacos

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