Vegetable curry with almond and tonka bean

Vegetable curry with almond and tonka bean

How can I do?

Cook frozen cauliflower 15min steamer. Book.

Cut the onions into rings. Wash the vegetables. The carrot peel and cut slices and zucchini.

Heat olive oil in Dutch oven. Add the onions. If they are glazed carrots and zucchini. Let them brown over high heat 5 minutes then add the cauliflower.

Pour over with curry, grated tonka bean, salt and pepper. Almond cream kitchen Stir, cover and simmer 30 minutes, stirring occasionally to avoid hooking the bottom.

Serve immediately.

Ingredients:
  • 400g frozen cauliflower

  • 2 courgettes

  • 2 carrots

  • 2 onions

  • 40cl almond cream

  • 1 cup chopped curry

  • 1 tonka bean

  • Salt and pepper

Total time: Preparation + cooking time: 70 min
Yield: 4 people

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