Cauliflower Schnitzel Curry Bowl
Ingredients
Cauliflower schnitzel
- thick slices of cauliflower head
- chickpea flour
- water
- spices
- polenta
Curry
- half a Hokkaido pumpkin
- 2 garlic cloves
- lentils
- ginger powder
- paprika powder
- curry powder
- pepper
- sweetener
- soy sauce
- vinegar
- tomato sauce
Preparation
Coat thick slices of cauliflower in chickpea batter made from chickpea flour, water, and spices, then in a second coating of polenta, and roast in the oven until golden brown.
Cut half a Hokkaido pumpkin into small pieces and roast in the oven until soft.
Slice 2 garlic cloves into small pieces and roast in the oven for a short time.
Add lentils, the roasted pumpkin, the roasted garlic, ginger powder, paprika powder, curry powder, pepper, and a little sweetener to a pan.
Add soy sauce, a little vinegar, and tomato sauce to the pan and simmer for about 10 minutes.
Assemble the bowl with the cauliflower schnitzel and curry.
