Ingredients (4 servings)
Cauliflower (cut into bite-size pieces) | 300 g |
---|---|
Onion (sliced) | 100 g |
S&B Golden Curry Sauce Mix 92g (chopped) | 1/2 pack (approx. 45 g) |
Bouillon stock *Chicken stock can be used instead. |
200 ml |
Plain soy milk | 400 ml |
Olive oil | 2 tsp |
Salt | 1/4 tsp |
Olive oil | As needed |
Italian parsley | As needed |
Directions
- Break the cauliflower into florets in advance. Cut the onion across the grain into thin slices.
- Finely chop the S&B Golden Curry Mix.
- Put 2 tsp of olive oil in a pot, and stir-fry the sliced onion over low heat until tender.
- Add the bouillon stock and cauliflower, mix well and simmer over low heat for 7-8 minutes until the ingredients become soft.
- Turn off the heat. Add the chopped S&B Golden Curry Mix, then stir until it is completely melted.
Turn on the heat again, simmer while stirring occasionally. (Approx. 5 min) - Remove the pot from the heat and let it cool off. Then, puree 【5】 using a mixer or blender.
- Put it back in the pot, add the plain soy milk. Mix well, gently heat, and season to taste with salt. Sprinkle with olive oil and Italian parsley as desired.