Informations supplémentaires
35 min.
|
761 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic, the ginger, the onion and the cilantro. Cut the cauliflower into pieces.
2. Cook the cauliflower
In a bowl, combine the cauliflower with half of the coconut milk, the garlic and the ginger. Mix well. Spread the cauliflower pieces on a baking sheet. Cook on BROIL for 5-7 minutes.
3. Cook the rice
Rinse the rice. Bring a pot of water with 1.5 2P | 2 3P cups of boiling water. Pour in the rice, cover and cook over low heat for 10-12 minutes.
4. Make the sauce
In a skillet over medium-high heat, add a tbsp of butter. Add the onions and the spices, to taste (caution! spicy). Season with salt and pepper and cook for 4-5 minutes. Add the tomato paste, the rest of the coconut milk and 1 2P | 1.5 3P cups of water. Bring to a boil. Lower the heat, cover and simmer for 5-10 minutes.
5. Assemble
Add the cauliflower to the sauce, mix well and simmer 5-10 minutes.
6. Plate your dish
Serve the cauliflower in indian sauce with the rice and naan bread. Garnish with the cilantro. Bon appétit!
1unitCauliflower
398mlCoconut Milk
2unitGarlic Clove(s)
1unitGinger
1unitYellow Onion(s)
140gBasmati Rice
1unitNaan Bread
1unitCilantro
30mlTomato Paste
25mlSpice Mix(garam massala powder,curry powder,turmeric powder,chili powder)
What you need
Baking sheet, pot, pan.
761 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
112g
37%
fat
29g
45%
cholesterol
0mg
fiber
9g
36%
protein
19g
saturated
24g
120%
sodium
338mg
14%
sugar
18g
trans
0g