Cauliflower with Mango Chutney and Cashews

Ingredients: rice, 1 cauliflower, 1 onion, 2 garlic cloves, curry, 1 tin tomato puree, 1 tablespoon mango chutney, 250 ml coconut milk, 100 ml water, salt, pepper, cashew nuts,

Cook the rice according pack instructions. Cut 1 cauliflower into florets, boil the cauliflower florets in water with some salt until al dente. Meanwhile bake in hot oil 1 chopped onion with 2 finely chopped garlic cloves until the onion has softened. Add 1 tin tomato puree curry powder and bake this brief. Add 250 ml coconut milk, 100 ml water and 1 tablespoon mango chutney. Bring briefly to the boil, add the cauliflower florets and heat a bit more. Bring the taste with salt and pepper. Sprinkle some cashew nuts over it. Serve with rice. Enjoy!

Noodles with Broccoli, Cashews and Sweet Chilli Sauce

Ingredients: broccoli, noodles, 200 grams diced ham, 1 onion, 200 gram mushrooms, 100 ml sweet chilli sauce, 100 gram cashew nuts,

Number of persons: 3

Boil 1 broccoli cut in florets al dente in boiling water with salt. Prepare the noodles according to the instructions on the package. Bake in hot oil 200 grams diced ham and 1 chopped onion until the onion has softened. Add 200 grams of mushrooms and stir until the mushrooms have softened. Add the broccoli florets and 100 ml sweet chilli sauce. Heat well. Add as last 100 grams cashewnuts. Serve with noodles.