Indian cauliflower curry

Ingredients

• 750 g cauliflower
• 750 g potatoes
• 2 cm fresh ginger
• 1 Green Chili Pepper
• 2 onions
• 2 tbsp ghee (or clarified butter)
• 2 tsp ground Turmeric
• 1 tsp cumin
• 1 tsp ground coriander
• 750 ml vegetable broth
• Salt
• black pepper (freshly ground)
• handful of parsley
• 2 Tomatoes
• spritz lime juice

Instructions

1. 1.

   Wash the cauliflower, drain and break into small florets. Wash, peel and cube the potatoes into bite-sized pieces. Peel and finely dice the ginger. Wash, deseed and finely dice the green chili pepper. Peel the onions, halve them and cut into very thin strips. Sauté together with the chili and ginger in 1 tbsp hot ghee until translucent. Add the turmeric, cumin and coriander, stir briefly, then deglaze with vegetable broth. Add the prepared vegetables, season with salt and pepper, and simmer gently for about 10 minutes, stirring occasionally.

2. 2.

   Wash the parsley, shake dry and chop finely. Wash the tomatoes, remove the stem ends and cut into pieces. Add to the curry and cook together for another ~15 minutes until finished. Add more broth if needed.

3. 3.

   Taste with lime juice, salt and pepper and serve in individual bowls.

4. 4.

   Serve with flatbread on the side if desired.