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Cauliflower curry with sprouty mix

It’s time for another video of Anne’s Kitchen Stories! Last time I showed you how to make a broad bean salad, this time it’s time for a cauliflower curry. This recipe is very easy to make and super yummy! It’s full of veggies too and the sprouts provide the perfect vegetarian source of protein. So let’s get cooking!

First let me tell you a little something about the sprouty mix in this dish. I wasn’t very familiar with them but decided to try them out and do a little research why these things are so good for you. The sprouts in this mix are adzuki beans, orange lentils, chickpeas and green peas. Turns out that both chickpeas and adzuki bean sprouts are full of protein, adzuki bean sprouts are also great for digestion and the orange lentil sprouts are rich in iron. Adzuki beans are a great source of vitamin B6, C and B11 as well. In short, the sprouty mix will provide you with energy, solid bones and a good immune system. Who would have thought that these little babies can provide such great health benefits? Perfect for a Fit Girl!

Ingredients

  • 400 ml coconut milk
  • 350 ml vegetable stock
  • 1 cauliflower, broken into large florets
  • 300 grams snow peas
  • 1 medium onion
  • 1 cup of mixed sprouts (you can buy this mix in every supermarket, it consists of adzuki bean sprouts, orange lentil sprouts, chickpea sprouts & green pea sprouts)
  • 1 cup of alfalfa sprouts
  • 3 tablespoons of curry powder
  • 1 tablespoon of turmeric
  • 1 tablespoon of cumin
  • 1 tablespoon of coconut oil/olive oil
  • Handful of coriander leaves, chopped roughly
  • Salt and pepper
  • Optional: rice for serving

Cooking instructions

If you choose to add rice, then cook the rice in a saucepan according to the package instructions. Start by chopping the onion and preparing your cauliflower. Preheat the oil in a large saucepan over medium heat. Then cook the onion and add the cauliflower florets as soon as the onion softens. Stir fry for about 8 minutes.

In the meantime, prepare your vegetable stock. Next, add the vegetable stock, coconut milk, snow peas and all the spices to the onion and cauliflower. Allow to heat up and then bring to low heat and let it simmer for 10 minutes. Add the mixed sprouts, bean sprouts and salt and pepper to taste and allow the sprouts to warm up in about 5 minutes. Top with coriander and serve with rice.

Now your dish is ready to serve, enjoy!

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