Vegan Cauliflower Curry with Potato Crisps

Hello everybody,

yesterday a dear friend of mine, Romana (she also recommended these books for you some months ago), came to dinner. As we wanted to impress her a little bit David and I chose to cook a really good vegan cauliflower curry and a really nice dessert with oranges, peaches and apricots. The recipe for the curry is again out of "Von der Schale bis zum Kern" by Bernadette Wörndl - I know we keep coming back to this one but it's simply a wonderful cookbook! However, as I didn't have all the ingredients at home I had to change the recipe a little bit but it turned out really tasty nevertheless. Here comes my version... :)

What you'll need (for 4 persons)

• 1 cauliflower plus leaves
• 6-8 medium-sized potatoes
• 2 spring onions
• 3 cloves of garlic
• 2 tablespoons curcuma
• 1 teaspoon mustard seeds
• 2 tablespoons curry
• vegetable oil 
• ca. 50 g cashew nuts
• ca. 2 cm fresh ginger
• 400ml vegetable stock
• 400ml coconut milk 
• salt 
• pepper and/or chili
• 1 tablespoon maple syrup
• 3 tablespoons olive oil
• curcuma of your choice

How it works

Cut the cauliflower in little florets and the leaves in small pieces. Peel the potatoes and quarter the potatoes. Don't throw away the peelings - you'll need them for the potato crisps! Cut the spring onions, the garlic and the ginger into small pieces and brown them together with the mustard seeds, the curcuma and the cashews  in vegetable oil for a few minutes.

Add the cauliflower, the potatoes and the curry and fill up with stock and coconut milk. Let the curry cook for about 20 to 25 minutes over a low heat. Add the cauliflower leaves and cook for another 5 to 10 minutes. Add salt and pepper/chili to taste.
In the meantime put a sheet of baking paper into a baking dish and spread the potato peels over the paper. Add salt, pepper, curcuma, maple syrup and olive oil and mix everything well with your hands. Put the potatoes into the oven at 200°C and roast them for about 20 to 30 minutes until they are crisp.

Put the curry on a deep dish and spread the crips over it. Enjoy! :)

Have a nice day!

Yours,
Tulip

All images by Stefanie Reichl

Paleo Curry Chicken Stir Fry

Hey out there,

spring is almost there, it's getting warmer outside and you can slowly start to swap your knit jumpers with lighter shirts and blouses. And if you also have these nasty spare tyres that you want to get rid off, try out my paleo curry chicken stir fry for dinner. It doesn't contain any carbs (maybe apart from the peanuts) but makes you really full - and it's yyuuummmyy aswell ;)

Ingredients

• 1 tbsp peanut oil
• 1 chicken breast, diced
• 1 red bell pepper, diced
• 1 cup frozen broccoli & 1 cup frozen cauliflower
• 2 carrots, sliced
• 1/2 red cabbage, sliced
• 1-2 cloves garlic, diced 
• 1 small piece of ginger, diced
• 1 tbsp smoked paprika
• 1 tsp chilli powder or chilli flakes (or both ;))
• 1 tsp red curry powder
• 2 tsp turmeric & cumin
• 2-3 tbsp soy sauce 
• a handfull of peanuts
• sesame seeds
• (i also put some frozen spinach leaves in it, but i didn't find that it fit in the curry perfectly, so i wouldn't recommend to use spinach ;))

Instructions

1. In a wok heat oil until shimmery, add garlic and ginger.
2. Add chicken and brown evenly.
3. Add veggies: start with red cabbage and carrots, let it cook for a while and then add the rest of the veggies.
4. When chicken and veggies are fully cooked and browned, add the spices and soy sauce.
5. Add the peanuts and stir well.
6. Serve hot on its own or over rice and sprinkle1-2 tbsp of sesame seeds over it.
7. Enjoy! :)

All images by Katja Borlein