20-Minute Vegan Yellow Curry
yellow curry paste
full fat coconut milk
head of cauliflower
fresh coriander leaves
Cut cauliflower into bite-size florets, wash and drain.
Clean mushrooms with a paper towel. Don’t rinse with water, just use a paper towel to get rid of dirt.
Heat a large pan over medium heat.
In the meantime, peel and chop onion and peel and crush garlic.
Once pan is hot, add a splash of flavorless oil, chopped onion and crushed garlic and stir fry until onion is translucent.
Add coconut curry paste and coconut milk and whisk until well combined.
Add mushrooms and cauliflower florets and increase heat to bring to a boil.
Once boiling reduce heat again to medium and boil for aproximately 10 minutes or until cauliflower is cooked to your liking. Season to taste.
Serve over steaming hot rice and top with freshly chopped coriander and chili and sprinkle some sesame seeds on top.