Cauliflower Puree with Coconut and Curry

2 servings

35 minutes

Cauliflower puree with coconut and curry is a delicate and aromatic dish from Indian cuisine. It combines the softness of cauliflower, the creamy texture of coconut milk, and the spiciness of curry, creating a perfect harmony of flavors. Cashews add a nutty note that makes the dish rich and nutritious. Historically, curry was used in India as a symbol of spice wealth, giving depth and warmth to every dish. This puree can be served as a standalone dish or used as a side for rice and vegetables. Light yet filling, it is perfect for those seeking something exotic but simple to prepare.

Energy value per serving

• Calories: 354.3
• Proteins: 14.9g
• Fats: 23.9g
• Carbohydrates: 23.6g

Ingredients

• Cauliflower: 700 g
• Coconut milk: 180 ml
• Cashew: 35 g
• Salt: pinch
• Curry powder: pinch

Cooking steps

1. Divide the cauliflower into florets and place them in a pot. Add cashews (preferably crushed). Pour in 180 ml of coconut milk.

   Required ingredients:

   • Cauliflower: 700 g
   • Cashew: 35 g
   • Coconut milk: 180 ml

2. Place the pot on high heat and bring to a boil. As soon as it boils, reduce the heat and cover with a lid. Cook on low heat for 20 minutes, stirring constantly.

3. Remove the pot from the heat, add 2 pinches of salt and curry powder. Mash the finished dish into a puree with a fork.

   Required ingredients:

   • Salt:  pinch
   • Curry powder:  pinch

4. You can add more salt and a little curry to taste.

   Required ingredients:

   • Salt:  pinch
   • Curry powder:  pinch