Cauliflower curry

I love curries and I make them often at home. They make a good hearty meal and are rich in flavour. I enjoy trying different recipes and different kinds of curry. My most recent experiment was this vegetarian curry with cauliflower. The best however, is the sauce rich in peanut taste. The combination is simply superb and as soon as I tried it for the first time, I know I would be making it again and again.

Time: 30 min.

Ingredients (4-6 people): 
1 kg cauliflower 
300g potato 
2 cans coconut milk (2x 400ml) 
3 tbsp peanut butter 
2 tbsp fish sauce
1 tbsp lime juice

Curry paste 
1/2 onion 
2 garlic cloves 
1/2 red chili 
1 stalk lemongrass
1 tbsp canola oil
2 tbsp finely grated ginger 
1 tbsp ground coriander
1/2 tbsp sugar
1 teaspoon salt

Garnish: 
1 cup diced spring onions
1 cup peanuts 
coriander 
rice or naan bread
 
1. Curry paste: Peel and finely chop the onion and garlic. Chop the chili and the root of lemon grass (about 6 cm). Mix all the ingredients for the curry paste and mix to smooth consistency.

2. Clean and break the cauliflower into florets. Peel and cut the potatoes into cubes.

3. Fry curry paste on medium heat in a pan, stirring, about 5 minutes. Add the coconut milk and peanut butter and bring to a boil. Add the potatoes and cook for about 4 minutes.

4. Add the cauliflower and simmer for 8-10 minutes. Add the fish sauce and lime.

5. Serve curry topped with spring onions, ground peanuts and coriander. Serve with rice or naan bread.