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Vegetarian Indian curry with falafel

​An Indian curry, vegetarian and delicious.  Complete the dish with the falafels.

Delicious served with spicy basmati rice and raita.

Foto

 INGREDIENTS (4 people) 

  • 200 g cauliflower in small pieces, blanched
  • 15 g sunflower oil 
  • 2 g mustard seeds 
  • 2 g fennel seeds 
  • 2 g turmeric powder 
  • 6 g Madras curry powder 
  • 1 curry leaf, dried 
  • 3 g ginger puree 
  • 5 g garlic puree
  • 30 g spring onions, chopped 
  • 5 g red chili, chopped 
  • 30 g cilantro, chopped 
  • 50 g  tomatoes, chopped 
  • 300 g coconut milk 
  • 100 g chick peas, cooked 
  • 50 g pineapple chunks, canned 
  • 6 g lemon juice 
  • 4 g vegetable stock powder
  • 1 g salt - 1 g pepper
  • 24 NHF falafels (art. 5112) 

​​    Preparation time: 30 min

STEP BY STEP PREPARATION 

Blanch cauliflower and chickpeas separately. 

Heat the oil and fry the garlic puree, ginger paste and Chile with the dried herbs.  

Add the cauliflower and chickpea, let simmer.  Moisten with the coconut milk, vegetable broth, 100 g water and add the curry leaf.  

Add the pineapple and tomato at the end and the fresh herbs, let simmer it for a while.  

Season with pepper and salt.  

Fry the Falafels in an oven at 170 °.  

Foto

INGREDIENTS​  (20 people) 

  • 200 g cauliflower in small pieces, blanched
  • 15 g sunflower oil 
  • 2 g mustard seeds 
  • 2 g fennel seeds 
  • 2 g turmeric powder 
  • 6 g Madras curry powder 
  • 1 curry leaf, dried 
  • 3 g ginger puree 
  • 5 g garlic puree
  • 30 g spring onions, chopped 
    5 g red chili, chopped 

  • 30 g cilantro, chopped 
  • 50 g  tomatoes, chopped 
  • 300 g coconut milk 
  • 100 g chick peas, cooked 
  • 50 g pineapple chunks, canned 
  • 6 g lemon juice 
  • 4 g vegetable stock powder 
  • 1 g salt - 1 g pepper
  • 120 NHF falafels (art. 5112) 

METHOD OF PREPARATION

Blanch cauliflower and chickpeas separately. 

Heat the oil and fry the garlic puree, ginger paste and Chile with the dried herbs.  

Add the cauliflower and chickpea, let simmer.  Moisten with the coconut milk, vegetable broth, 500 g water and add the curry leaf.  

Add the pineapple and tomato at the end and the fresh herbs, let simmer it for a while.  

Season with pepper and salt.  

Fry the Falafels in an oven at 170 °.  

DISCOVER MORE DELICIOUS DISHES

  • Tajine with butternut pumpkin and sweet potatoes​
  • ​Korma with vegetarian balls​

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