Cauliflower-Coconut-Curry with Boneless Wings from the field

Vegan, crispy wings - guaranteed boneless - on delicious Cauliflower-Coconut-Curry.

55 minutes
portions: 4
1 pc.
1 pc.
Red Onion
1 Bunch
4 Tbsp.
Sesame oil
0.5 Tsp.
Coriander seed
0.5 Tsp.
0.5 Tsp.
1 Tbsp.
yellow Curry Paste
500 ml
Coconut milk
12 pcs.
FRoSTA Boneless Wings from the field
60 g
whole peanuts
40 ml
Teriyaki sauce
pot with lid, cutting board, knives, sieve, oven
  1. For the curry, wash the cauliflower, remove the stalk, quarter and cut into approx. 3 x 3 cm pieces. Peel and halve the onion and cut into large cubes. Wash the coriander, shake dry, remove the roots and pluck the leaves. Then chop coarsely.
  2. Put the sesame oil in a pot and heat over medium heat. Add the cauliflower, onion, coriander seeds, salt and cumin and sweat for about 2 minutes. Add the coconut milk, curry paste and 500 ml water. Put a lid on the pot and cook over medium heat for about 15 minutes.
  3. Preheat the oven (top/bottom heat: 230 °C). Bake the Boneless Wings on the middle shelf for approx. 5 minutes.
  4. Arrange the cauliflower curry in portions in a bowl, add 3 boneless wings per portion and decorate with peanuts, teriyaki sauce and coriander.

Your FRoSTA Foodservice Team