Meat and vegetables in curry have always been one of my favourite lunch dishes. Usually I prepare chicken, turkey or duck. This time I found an easy and tempting recipe for cauliflower in yellow curry in one of Jamie Oliver's books. Pineapple pieces are an interesting added ingredient. I changed the ingredients a little bit to suit my family. Jamie's recipes are easy and delicious regardless of whether they are shown in a book or film. I think that everybody can manage to prepare them. This recipe didn't disappoint me. Not that much work, short preparation time and the result was delicious. Add some rice and this easy and satisfying dish is ready

Ingredients:
1 cauliflower
1 tin of chickpeas
1 tin of pineapple
2 tablespoons of yellow curry paste
1 tin of coconut milk
500ml of vegetable bouillon
2 cloves of garlic
1 shallot
2 tablespoons of lemon juice
4cm piece of ginger
1 chili pepper
1 bunch of parsley
1 tablespoon of oil
1 teaspoon of butter
half a teaspoon of curcuma
salt and pepper

Wash the cauliflower and cut it into smaller pieces. Heat the oil in a pan. Add the cauliflower and fry for a while. Melt the butter in a separate pan. Add the chopped onion, garlic, chili pepper and ginger. Fry for a while. Add the coconut milk, yellow curry paste and curcuma and stir thoroughly to dissolve the paste in the sauce. Boil it. Add the cauliflower. Boil for 5-7 minutes. Add the pineapple pieces and the chickpeas. Add salt and pepper to taste. Boil for 3-5 minutes. Turn off the heat. Add the chopped parsley and mix it in. Sprinkle with some lemon juice before serving.

Enjoy your meal!

Try also:
Comfort food – chickpeas in curry sauce
Grilled pineapple for dinner
Baked radishes – an unusually yummy snack