Mary Miso - Recipes for every day - Cookbooks
1 onion, chopped
2 garlic cloves, chopped
2 tbsp ginger, chopped
2 tbsp olive oil
3 tbsp curry
2 tbsp ketchup
2 tbsp tomato puree
2 tbsp soy sauce
1 apple, coarsely grated
2 carrots, finely grated
250 g orzo pasta
4, 5 dl vegetable stock
½ lemon, juice
750 g cauliflower, chopped
4 tbsp olive oil
½ bunch mint, plucked
½ bunch basil or Thai basil, plucked
1 bunch chives, cut into 2 cm strips
4 tbsp furikake or sesame seeds
Sauté the onion, garlic and ginger in the olive oil.
Add the curry, ketchup, tomato puree and soya sauce.
Add the apple, carrots and orzo pasta and fry.
Deglaze with vegetable stock and cook over a low heat until soft.
Sauté the cauliflower in olive oil until it starts to colour.
Arrange the curry orzo on 4 plates. Place the cauliflower on top of the pasta. Sprinkle with herbs and furikake.
