Is there any food better than spicy, aromatic, warming curry for this cold, miserable winter season? I don’t think there is! This is what keeps me alive in winter, I usually end up eating some kind of curry a few times a week. And what I love about it is how simple and quick it is to make – hardly any effort involved! You can easily multiply the ingredients and prepare dinner for a few days in one go – it tastes just as good when heated up the next day. 🙂
For 3-4 servings you’ll need:
- 1 onion
- 3 garlic cloves
- 1 hot pepper (optional)
- florets from 1 cauliflower
- 1/2 red bell pepper
- 1 can of coconut milk (400ml)
- 1 tablespoon of almond flakes
- 2x2cm piece of fresh ginger
- fresh coriander
- turmeric, ground ginger, cinnamon, dried coriander leaves, ground coriander seeds, cumin, ground cloves, nutmeg, curry, salt, pepper
Dice the onion, ginger and garlic cloves, fry on coconut oil until golden. Add cauliflower florets, diced bell pepper, chopped hot pepper and coconut milk. Let it simmer on medium heat until the vegetables have softened. Season generously with curry spices (use your favourites or follow the list above adding a bit of everything 🙂 ). Stir in almond flakes and chopped up fresh coriander.
Serve with rice or quinoa, garnish with coriander.
Check out my other curry recipes as well!