400 g Wheaty VEGANKEBAB Curry 200 g onions 1 clove of garlic 1 small head of cauliflower 2 carrots olive oil 100 ml vegetable stock 200 ml coconut milk ½ tbsp capers salt and pepper 1 ½ bunch of oregano
Wheaty oregano
Peel the onions and the garlic and cut into small cubes. Clean the cauliflower and divide into small florets. Peel the carrots and cut into thin slices. Steam everything in some slightly heated up olive oil.
Add the VEGANKEBAB Curry and the vegetable stock, coconut milk & the capers and let the food cook for about 10-15 minutes. Season with salt and pepper.
Pluck some leaves off the oregano, wash under some water and decorate the dish with them.
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