Indian Cauliflower Curry with Potatoes

Ingredients

• 500 g cauliflower florets
• 600 g starchy potatoes
• 3 meaty tomatoes
• 2 onions
• 20 g fresh ginger (1 piece; about 2 cm)
• 4 tbsp sesame oil
• 0.5 tsp cumin
• 1 tsp turmeric
• 1 pinch chili flakes
• Salt
• 150 g Yogurt (3.5% fat)
• 1 tsp garam masala
• 1 tbsp chopped coriander

Instructions

1. 1.

   Wash and trim the cauliflower florets. Peel the potatoes and cut them into 2 cm cubes. Wash the tomatoes, blanch, peel, halve, core, and chop into bite‑sized pieces. Peel the onion and ginger and dice very finely.

2. 2.

   Heat the oil in a pan and sauté the onions with the ginger. Add the spices, toast lightly, then add the cauliflower and potato cubes and brown. Pour in 250 ml water and simmer gently for about 25 minutes.

3. 3.

   Once the potatoes are tender, stir in the yogurt and garam masala, taste, and serve garnished with coriander.