Cauliflower Romanesco Curry with Potatoes

Ingredients

• 400 g cauliflower florets
• 400 g Romanesco florets
• 400 g waxy potatoes
• 2 cm fresh ginger
• 1 red chili pepper
• 1 onion
• 2 EL ghee (or clarified butter)
• 1 TL ground turmeric
• 500 ml vegetable broth
• 400 ml coconut milk
• Salt
• 0.5 TL mustard seeds
• 0.5 TL cumin
• 3 curry leaves
• lime juice
• black pepper (freshly ground)
• coconut shavings
• cilantro sprigs
• flatbread
• lime wedge

Instructions

1. 1.

   Rinse the cauliflower and romanesco and drain well. Wash, peel, and cut the potatoes into bite‑size pieces. Peel and finely dice the ginger. Wash, trim, and slice the chili pepper diagonally into rings. Peel, halve, and thinly slice the onion. In 1 EL hot ghee, sauté the onion with the chili and ginger until translucent. Add turmeric briefly, then deglaze with broth and coconut milk. Add the prepared vegetables, season with salt, and simmer gently for about 20 minutes, stirring occasionally.

2. 2.

   While the curry simmers, use the remaining ghee to toast mustard seeds, cumin, and curry leaves until fragrant.

3. 3.

   Season the curry with salt, lime juice, and pepper. Serve in bowls or plates, drizzle with spiced ghee, and garnish with coconut shavings, cilantro, flatbread, and lime wedges as desired.