- 2 cups of white rice
- 1 small / medium-sized cauliflower head
- 1 can of chick peas (250 gram)
- 100 ml coconut milk
- Spicy yellow curry paste, to taste.
- 1 lemon
- 1/2 medium-sized celeriac
- 250 ml chicken stock (store-bought or make your own)
- vegetable or sunflower oil for baking
Kitchen equipment needed
- Chef’s knife + cutting board
- Citrus grater
- Pairing knife
- Can opener
- Medium-sized pan
- Large skillet
Preparing the dish — 10 minutes
CLEAN and dice 1/2 of a medium-sized celeriac. DRAIN liquid from the can of chick peas and prepare 250 ml of chicken stock. RINSE and cut the head of cauliflower into bite-sized chunks. MEANWHILE, fill the medium-sized pan with water and let come to a boil. COOK rice according to package instructions.
Cooking the spicy cauliflower and chick peas curry — 15 minutes
PLACE the large skillet on medium-high heat and add in vegetable or sunflower oil and when that’s hot add in the diced celeriac. Sauté for 4-5 minutes, then add in 250 ml of chicken stock. WHEN the stock has evaporated almost completely, add in the heads of cauliflower and coconut milk. GRATE over lemon zest (peel of the lemon) and squeeze in juice of 1/2 a lemon.
STIR in curry paste to your liking – we used about 2,5 tablespoons – and lastly mix in the chick peas. COOK some more until everything is hot and serve with plain white rice, enjoy!