for 4 people

Curry sauce

1	onion
1 tbsp	olive oil
2 tbsp	tomato puree
3 ½ tbsp	Madras curry powder

5 dl	low-fat coconut milk
1 dl	water

Chicken

	oil for frying
500 g	chicken strips
½ tsp	salt
a little	pepper

Cauliflower

1 kg	cauliflower
1 tsp	salt

oil for frying

Bananas

2 tbsp	coconut flakes
2	bananas
1 tbsp	olive oil
15 g	Micro Greens

How it's done

Curry sauce

Peel and finely chop the onion. Heat the oil in a pan. Sauté the onion for approx. 2 mins. Add the tomato puree and curry, cook for approx. 2 mins.

Pour in the coconut milk and water, bring to the boil, reduce the heat, simmer for 3 mins. Puree the curry sauce.

Chicken

Heat the oil in a non-stick frying pan. Season the chicken, brown for approx. 2 mins. per batch.

Add the curry sauce to the chicken in the frying pan, simmer and cook over a medium heat for approx. 5 mins.

Cauliflower

Cut the cauliflower in half, grate coarsely using a roesti grater, season with salt, mix.

Heat the oil in a non-stick frying pan, fry the cauliflower for approx. 5 mins. per batch, cover and set aside.

Bananas

Place the coconut flakes in a shallow dish. Cut the bananas in half lengthwise and crosswise, toss them in the coconut flakes. Heat the oil in the same pan. Add the bananas, fry for approx. 2 mins. on each side. Serve the cauliflower with the sauce and the bananas, garnish with the micro greens.

Show complete recipe