Curry Végétarien au Chou-Fleur Grillé

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4.9 de 9 votes

Envie découvrir de nouvelles saveurs sans passer des heures en cuisine ? Voici une recette que j’adore de Curry Végétarien au Chou-Fleur Grillé. Bien que certains curry mijotent pendant des heures, cette recette est prête en seulement 30 minutes !

Préparation 10

Cuisson 20

Type de plat Plat principal

Cuisine Asiatique

Portions

Calories 378 kcal

Ingrédients

For the curry

1 can chickpeas 265 g drained
1 tablespoon of red curry paste
1 tablespoon of mustard seeds
400 ml coconut milk
2 cloves garlic
5 cm of ginger
400 g whole tomatoes in can
Salt
Neutral oil
1 lemon

For the roasted cauliflower

1 cauliflower
1 teaspoon of cumin
1 teaspoon of coriander
Neutral oil

Instructions

Wash the cauliflower and cut it into florets. Place the cauliflower in a bowl, add the cumin and coriander. Drizzle with oil and mix well.
Place the cauliflower on a baking sheet lined with silicone or parchment paper. Bake at 180 °C for 25 minutes.
Chop the garlic and ginger.
Heat oil in a frying pan. Pour in the mustard seeds and toast them for a few seconds. Then add the curry paste, garlic and ginger. Fry for 2 minutes until the paste starts to stick to the sides of the pan. Deglaze with the whole tomatoes and stir well. Cook over low heat for 10 minutes.
After 10 minutes, pour in the coconut milk and fry on low heat for another 10 minutes. Drain the chickpeas and pour them into the curry. Add salt if necessary.
Before serving, pour over the roasted cauliflower.
Serve the curry with basmati rice and add a few drops of lemon before serving.

Nutrition