Recipes

Cauliflower-Coconut-Curry with Boneless Wings from the field

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

boneless wings Cauliflower chicken from the field curry vegan

55 minutes

portions: 4

Preparation

Ingredients

1 pc.: Cauliflower
1 pc.: Red Onion
1 Bunch: Coriander
4 Tbsp.: Sesame oil
0.5 Tsp.: Coriander seed
0.5 Tsp.: Salt
0.5 Tsp.: Cumin
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

Utensils

pot with lid, cutting board, knives, sieve, oven

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.
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.
Preheat the oven (top/bottom heat: 230 °C). Bake the Boneless Wings on the middle shelf for approx. 5 minutes.
Arrange the cauliflower curry in portions in a bowl, add 3 boneless wings per portion and decorate with peanuts, teriyaki sauce and coriander.

Enjoy!
Your FRoSTA Foodservice Team