Cauliflower Tomato Curry

Ingredients

• 1 kg cauliflower (1 head)
• 1 onion
• 5 g ginger (1 piece)
• 1 red chili pepper
• 1 cardamom pod
• 0.5 tsp Fennel seeds
• 1 tsp coriander seeds
• 0.5 tsp mustard seeds
• 1 tbsp Olive Oil
• 300 ml Vegetable broth
• 0.5 cinnamon stick
• 2 Bay leaves
• 1 tsp ground turmeric
• 250 g Cherry Tomatoes
• Salt
• Pepper

Instructions

1. 1.

   Wash, trim and cut cauliflower into equal florets. Peel the stem and dice it.

2. 2.

   Peel onion and ginger and slice finely. Wash chili pepper, halve, deseed and chop finely.

3. 3.

   Coarsely crush cardamom, fennel seed, coriander seeds and mustard seeds in a mortar.

4. 4.

   Heat oil in a pot and sauté onions, chili and spice mix over medium heat for 2–3 minutes. Add cauliflower, cook 1–2 minutes, then pour in broth.

5. 5.

   Add ginger, cinnamon, bay leaves and turmeric, cover and simmer on low heat for about 10 minutes, stirring occasionally.

6. 6.

   Meanwhile wash tomatoes. Add to curry, simmer 5 minutes and season with salt and pepper.