Cauliflower Curry

Ingredients

• 1.2 kg large cauliflower (1 large head)
• 600 g tomatoes
• 1 chili pepper
• 1 onion
• 2 cloves garlic
• 1 tbsp Olive Oil
• 0.5 tsp Fennel seeds
• 1 tbsp curry powder
• 150 ml Vegetable broth
• Salt
• Cayenne pepper

Instructions

1. 1.

   Clean, wash and cut the cauliflower into small florets. Boil the tomatoes briefly, cool, peel, remove stems and dice the flesh.

2. 2.

   Wash and finely chop the chili pepper. Peel and finely dice the onion and garlic.

3. 3.

   Heat oil in a pot and sauté the onion, garlic and chili on medium heat until translucent. Add the cauliflower and cook for 2 minutes.

4. 4.

   Stir in fennel seeds and curry powder, then deglaze with broth. Add the tomatoes, season with salt, cover and simmer over low heat for 10–15 minutes, stirring occasionally. Adjust seasoning with salt and cayenne pepper.