Cauliflower Eggplant Potato Curry

Ingredients

• 2 tbsp oil
• 100 g onions (finely chopped)
• 4 garlic cloves (finely chopped)
• 3 cardamom pods (crushed in mortar)
• 1 cinnamon stick
• Cumin
• coriander
• 1 pinch nutmeg flower
• 1 clove
• 1 tsp turmeric
• 1 chili pepper
• 1 tsp fresh ginger (grated)
• 500 g cauliflower florets
• 300 g eggplant (1 cm thick pieces)
• 200 g potatoes (cubed)
• Salt
• 400 ml coconut milk (made with water)
• 100 ml Vegetable broth
• lemon (juiced)
• 1 tomato (small pieces)

Instructions

1. 1.

   First heat oil, sauté onions and garlic for three minutes. Add cardamom, cinnamon, cumin, coriander, nutmeg flower, clove, turmeric, chili pepper and ginger, stir briefly and fry. Add cauliflower, eggplant and potatoes, mix with onions and spices, lightly salt.

2. 2.

   Sauté vegetables for three minutes while stirring, pour in coconut milk and broth, then season curry with salt. Cover and simmer for 20-25 minutes, stirring occasionally.

3. 3.

   Remove finished curry from heat and fold in lemon juice. Serve curry in a bowl, garnish with tomato pieces. Pair with mint chutney and grape raita.