500 g cauliflower florets
150 ml coconut milk
55 g almonds
1 red pepper
3 tbsp raisins
150 ml vegetable stock
A few fresh mint leaves
1 tbsp curry powder A
pinch of cumin
Salt and pepper
350 g small beef meatballs (prepared or homemade)
400 g rice
Peel the apples and cut into pieces together with the red bell pepper. Heat the tagine on the stove (with flame divider). Add the cauliflower florets, apples and bell pepper. Add the coconut milk and stock. Stir everything together and season the mixture with curry, cumin and, if desired, a little salt and pepper. Place some fresh mint leaves on the dish and put the lid on the tagine and let it simmer for about 20 minutes.
Fry the meatballs in a frying pan until golden brown. Cook the rice according to the package. Remove the lid from the tagine and remove the mint leaves. Stir in the raisins and almonds and divide the fried meatballs over the vegetables and let it simmer for another 5 minutes, covered. Serve the tagine with the rice (you can also replace this with couscous)
Read useful cooking tips about the tagine here.
Source: Leukerecepten by leukerecepten-nl.
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