Step-by-step instructions

0/9 done

1
Thaw the seafood mix according to package instructions. Peel and finely dice the shallots, ginger, and garlic.
2
Clean the cauliflower and divide into florets. Peel the carrots and slice into 0.5 cm thick rounds.
3
Heat sesame oil in a pot. Sauté shallots, ginger, garlic, cauliflower, and carrots for about 2 minutes.
4
Add the curry paste and briefly sauté. Deglaze with coconut milk and broth, bring to a boil, cover, and let simmer on medium heat for about 10 minutes.
5
Rinse the seafood under cold water, drain, and pat dry. Clean the sugar snap peas and halve any large ones.
6
Mix carob flour with 2 tablespoons of cold water in a cup, stir into the curry, and bring to a boil.
7
Season with salt and pepper. Add seafood, sugar snap peas, and chickpeas, cover, and let the curry simmer over low heat for 5 to 8 minutes.
8
Wash and dry the basil, coarsely chop the leaves.
9
Serve the curry on plates, garnish with basil and lime wedges. Enjoy with cooked basmati rice.

Red Cauliflower Curry with Seafood

Name: Red Cauliflower Curry with Seafood
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: g Frozen Seafood Mix; pieces Shallots; g Ginger; piece Garlic Clove; g Cauliflower; pieces Carrots; tbsp Sesame Oil; tbsp Red Thai Curry Paste; ml Coconut Milk; ml Vegetable Broth; g Sugar Snap Peas; can Chickpeas; tsp Carob Flour; Salt; Pepper; stalks Thai Basil; pieces Lime Wedges

🔥 490 kcal⏱ 40 min⏱ 20 min prep🍳 20 min cook👤 2 servings👨‍🍳👨‍🍳👨‍🍳 Hard

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This vibrant red curry combines tender seafood with fresh vegetables, creating a rich and flavorful dish. Enhanced by the aromatic blend of curry paste and coco…

#curry#seafood#vegetarian#spicy

Step-by-step instructions

0/9 done

1
Thaw the seafood mix according to package instructions. Peel and finely dice the shallots, ginger, and garlic.
2
Clean the cauliflower and divide into florets. Peel the carrots and slice into 0.5 cm thick rounds.
3
Heat sesame oil in a pot. Sauté shallots, ginger, garlic, cauliflower, and carrots for about 2 minutes.
4
Add the curry paste and briefly sauté. Deglaze with coconut milk and broth, bring to a boil, cover, and let simmer on medium heat for about 10 minutes.
5
Rinse the seafood under cold water, drain, and pat dry. Clean the sugar snap peas and halve any large ones.
6
Mix carob flour with 2 tablespoons of cold water in a cup, stir into the curry, and bring to a boil.
7
Season with salt and pepper. Add seafood, sugar snap peas, and chickpeas, cover, and let the curry simmer over low heat for 5 to 8 minutes.
8
Wash and dry the basil, coarsely chop the leaves.
9
Serve the curry on plates, garnish with basil and lime wedges. Enjoy with cooked basmati rice.