Curried Cauliflower Purée
A rich and creamy purée with a kick of green curry flavor. Versatile and comforting, it’s perfect as a side dish or stirred into soups, stews, or grains like quinoa and rice.
Equipment
- Blender or immersion blender
- Measuring cups and spoons
Ingrediënten
- 1 head cauliflower trimmed, cleaned, and separated into florets
- 1½ cups 355 ml unsweetened almond or other nondairy milk
- 1½ tablespoons 23 g green curry paste
- ¼ teaspoon turmeric
- 1 tablespoon 15 ml tamari or soy sauce
- 2 tablespoons 32 g crunchy natural peanut butter
- ¼ cup 40 g raisins
- 2 cloves garlic grated
- 1 teaspoon coarse sea salt
Instructies
- Place the cauliflower in a large saucepan and cover with water.
- Bring to a boil and cook until tender, about 10 minutes.
- Drain well.
- Combine the cauliflower with the almond milk, green curry paste, turmeric, tamari, peanut butter, raisins, garlic, and salt in a blender or use an immersion blender.
- Purée until smooth.
- Serve hot as a side dish or stir into your favorite grains, soups, or stews.
Notes / Tips / Wine Advice:
Serving Tip:
This purée pairs wonderfully with quinoa, brown rice, or as an accompaniment to a protein like seitan or tofu.Wine Advice:
A crisp white wine, such as a Sauvignon Blanc, complements the curry flavor without overwhelming the dish.Nutritional Information
Calories: 100 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 5 g | Fiber: 3 g | Sugar: 5 g | Salt: 0.6 g
