Per serving about:

• 320 kcal
• 10 g F
• 45 g carbohydrates
• 15 g E

Preparation time: 20 minutes

Baking / Cooking time: 30 minutes

Ingredients (for 2 servings):

• 2 cloves of garlic
• 2 leeks (Allium)
• 300g small cauliflower florets
• 1 tsp curry powder
• 120 ml vegetable stock
• 600 g peeled, chopped tomatoes
• 2 tablespoons chopped parsley
• Salt and pepper
• 4 tbsp yogurt (1.5% fat)
• 100 g couscous

Preparation:

1. The chopped clove of garlic and the chopped leek (leek) fry while stirring.
2. The small cauliflower florets and add the curry powder and fry briefly. Add the vegetable broth, cauliflower, cover simmer 6 minutes.
3. The peeled, chopped tomatoes, mix, salt and pepper. Simmer 15 minutes, sprinkle with 2 tablespoons chopped parsley and garnish with 4 tbsp yogurt (1.5% fat).
4. For this purpose, 100 g couscous according to package instructions and cook.