Cauliflower curry

Easy
Illustration appellation
Appellation(s)
  • Beaujolais Villages
Cauliflower curry

Ingredients

  • ½ cauliflower
  • 4g butter
  • 1 shallot
  • 1 stalk lemongrass
  • 1cm fresh ginger, chopped
  • 3 tbsp red curry paste
  • 50cl coconut milk
  • 1 tbsp brown sugar
  • 1 lime (juice and zest)
  • A few sprigs fresh coriander
  • 1 spring onion, minced
  • Salt, pepper

Preparation

  • Step 1Remove outer leaves from cauliflower and chop into florets (curds).
  • Step 2Bring a large amount of salted water to a boil. Drop in the cauliflower florets and cook for 15 mins.
  • Step 3In a frying pan, brown the butter. Add the chopped ginger, lemongrass cut into pieces, and minced shallot. Brown.
  • Step 4Stir in the red curry paste and cover with coconut milk. Add the sugar, lime juice and zest. Bring to a boil, then reduce to thicken for about 15 mins.
  • Step 5Stir in the cauliflower florets, then continue cooking for 5 mins. Season to taste with salt and pepper.
  • Step 6Before serving, garnish with finely chopped coriander and minced spring onion.

Food and wine pairings
to taste

Roasted Mont d’Or
Cheesecake with red fruit
Veggie burgers