@Singhen
1h
0.0/5
Savourez un repas végétarien copieux et coloré avec des émincés de soja tendres mijotés dans une sauce tomate épicée et crémeuse avec chou-fleur et poireaux. Accompagné d'épinards sautés au halloumi et herbes aromatiques, ainsi que de galettes croustillantes de pommes de terre. Parfait pour un déjeuner ou dîner, riche en protéines et en fibres!
16
Portions
2
200
g
Cauliflower
200
g
Spinach
10
g
Garlic
tsp
Turmeric
150
g
Soya Strip
200
ml
Crushed Tomato
100
g
Halloumi
0.5
tsp
Anise Seed
100
ml
Plant Based Food Cream
2
tsp
Curry Powder
1
tbsp
Parsley
1
tbsp
Dill
1
tbsp
Coriander
0.5
Leek
4
Potato Patty
1
Yellow Onion
Chop the yellow onion, mince the garlic, slice the leek, and cut the cauliflower into small florets. Cube the halloumi and finely chop the parsley, dill, and coriander.
5min
Boil the soya strips in water for 5 minutes, then drain and set aside.
In a large pan, sauté yellow onion, garlic, and leek in a bit of oil until translucent. Add curry powder, turmeric, and anise seed and cook for another minute. Stir in crushed tomatoes, plant-based food cream, and bring to a simmer.
20min
Add the drained soya strips and cauliflower florets into the sauce. Simmer for 20 minutes until tender.
In a separate pan, sauté spinach with a bit of oil. Add halloumi cubes, parsley, dill, and coriander. Cook until the spinach is wilted and halloumi is golden.
Pan-fry the potato patties according to package instructions until golden and crispy.
Arrange the creamy soya and cauliflower curry on a plate, add a generous portion of the spinach and halloumi mix, and place the crispy potato patties on the side. Serve hot and enjoy!