Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp Ghee
  • 1 clove garlic cloves (finely chopped)
  • 0.75 inch fresh ginger (finely chopped)
  • 1 Tbsp yellow Curry paste
  • 2 cups Coconut milk
  • 2 cups Cauliflower (chopped into bite-sized pieces)
  • 2.25 cups small carrots (chopped into bite-sized pieces)
  • 1 Leek (sliced on the diagonal into 1 cm rings)
  • 1 red pepper (finely chopped)
  • 1 red chili pepper (seeds removed, finely sliced)
  • 0.5 tsp Garam Masala
  • 1 Tbsp Curry powder
  • 1 pinch Coriander
  • cayenne pepper
  • Lime juice
  • 1 Tbsp red peppercorns
  • mint (leaves)

Instruction

  • Heat the ghee in a pan and fry the garlic and ginger gently until transparent. Stir in the curry paste and add the coconut milk.
  • Add the cauliflower and carrots. Simmer over a medium heat for approx. 10 minutes.
  • Stir in the leek and red pepper, add the spices and simmer for a further 5 minutes. Season with salt.
  • Serve in small bowls garnished with red peppercorns and mint leaves.