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Val Venosta cauliflower curry

An exotic and nutritious dish that enhances the flavor of cauliflower from Val Venosta

This recipe brings the aromas and flavors of India to the table and is perfect for those looking for a rich and tasty vegetarian dish. Cauliflower florets combined with carrots, green beans and a mix of aromatic spices together with a creamy coconut milk sauce and tomato puree result in an explosion of flavors. This cauliflower curry is easy to prepare and ideal for a nutritious and colorful dinner. It can be served with white rice, naan bread or piadine for a complete culinary experience and also tastes excellent at room temperature.
55 min.
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easy
 

Ingredients

for 4 people

for the cauliflower curry
1 cauliflower from Val Venosta
2 carrots
100 g green beans
1 onion
3 garlic cloves
5 tbsp. extra virgin olive oil
2 tbsp. curry
1 tsp. turmeric
1 tsp. ginger powder
Chili
300 g tomato passata
400 g coconut milk
Salt
Pepper

to serve
Rice or naan bread
 
 
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Preparation

For the cauliflower curry
For the cauliflower curry first remove the outer leaves and stem of the cauliflower. Then remove the florets with the help of a knife and divide the large ones into 2 or 3 pieces, so that you get many florets of the same size. Rinse them under water and set aside. Wash and peel the carrots and cut them into slices of approx. 5 mm. Wash and trim the green beans, cut into pieces of approx. 3 cm long and set aside. Peel garlic and onion and chop finely.
Heat a large frying pan or saucepan with extra virgin olive oil and sauté the onion and garlic for 2-3 minutes, stirring frequently. Add curry, turmeric, ginger powder and chili and sauté for another minute. Then add the cauliflower florets and carrots and sauté for a couple of minutes, stirring.
Add the tomato passata and coconut milk, season with salt and pepper and cook with lid for approx. 15 minutes, stirring occasionally. Then add the green beans and cook for another 5-6 minutes or until the cauliflower is done.
Completion
Serve your cauliflower curry with white rice or naan bread. Alternatively, you can also enjoy it with piadine or bread slices.
 

Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
 
 

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All recipes from the Venosta Valley
Crispy freshness
Whether in the soup, as a side dish or main course: you can’t imagine a pot or plate without vegetables. Your meal will be a real party with sun-ripened vegetables and particularly full of flavour of the Venosta Valley. Top quality, wonderfully tasty and full of natural ingredients: what is expected not only from fresh vegetables.
 
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