Easy and tasty, this recipe with a good taste of curry and coconut will delight your gourmands.
- ½ cauliflower
- 1 C. powder curry powder
- 20 cl of coconut milk
- 2 cloves garlic
- 1 C. tablespoon of olive oil
Separate the cauliflower into bouquets. Slice them in slices.
Peel the garlic and chop it.
In a pan or wok, heat the oil. Garnish with chopped garlic and cauliflower slices. Sprinkle with curry and sauté for a few minutes, stirring so that the cauliflower is well coated with spices. Salt then add the coconut milk.
Simmer for about 10 minutes, stirring occasionally.
Serve with basmati rice with a grill (poultry, veal or pork).
Recipe: Anne Guillot-Kipman for Interfel
Photo: Philippe DUFOUR / Interfel