Yellow curry with mushroom and cauliflower (Dandelion restaurant)

Yellow curry with mushroom and cauliflower (Dandelion restaurant)

4.1 19 beoordelingen

Voorbereiding. 10min

Totaal 55min

4 portions

Ingrediënten

fresh lemongrass
3 stalks
fresh turmeric peeled
40 g
fresh galangal peeled
50 g
makrut lime leaves
10
vegetable oil
50 g
Korean chilli paste (gochujang)
10 g
ground turmeric
¾ tsp
fresh king oyster mushrooms cut in halves lengthways
6
cauliflower broken into florets
½
water
2 tbsp
ghee
3 tbsp
coconut water
300 g
coconut cream
500 g
palm sugar
20 g
fish sauce vegan
1 tsp
xanthan gum
1 pinch
freshly squeezed lime juice
20 g
fresh coriander leaves only, to garnish
fresh mint leaves only, to garnish
green mango grated to garnish
red chilli oil to garnish
fresh lime cut into wedges, to serve
1

Moeilijkheidsgraad

gemakkelijk

Voeding per 1 portion

Natrium 378.4 mg

Eiwitten 10.6 g

Calorieën 2600.9 kJ / 621.6 kcal

Vetten 48.7 g

Vezels 8.4 g

Verzadigd vet 31.4 g

Koolhydraten 41.1 g

Vindt u het leuk wat u ziet?

Dit recept en meer dan 100 000 andere wachten op jou!

Registreer u voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Ook te zien in

Chef favourites 57 recepten
Australië en Nieuw-Zeeland

Misschien vind je het ook leuk...

Shichimi togarashi seasoning

1u. 10min

Mexican slaw (Thermomix® Cutter)

10min

Mexican slaw (Thermomix® Cutter,TM6)

10min

Thai watermelon salad

50min

Gwinganna mushroom and vegetable crêpes

45min

Fennel, celery and green apple salad (Thermomix® Cutter, using modes)

15min

Share plate with hummus, spiced cauliflower and shredded lamb (Diabetes)

9u. 40min

Green bread and mushrooms (Diabetes)

45min

Vegan 'pulled pork'

20min

Freekeh and broad bean salad

2u. 30min

Tandoori portobellos with creamy coconut raita

40min

Smoky chipotle beans

30min