Potato Cauliflower Curry

Ingredients

• 2 onions
• 2 cloves garlic
• 450 g waxy potatoes
• 450 g cauliflower
• 1 green chili
• 1 tbsp Olive Oil
• 1 tsp mustard seeds
• 1 tsp cumin
• 2 tsp Madras curry powder
• Salt
• Pepper
• 250 ml vegetable broth
• 200 ml coconut milk (9% fat)
• 0.5 lemon
• 4 stalks coriander

Instructions

1. 1.

   Peel and finely chop the onions and garlic. Peel, wash, and cut the potatoes into approximately 3 cm cubes.

2. 2.

   Clean, wash, and break the cauliflower into florets.

3. 3.

   Wash the chili, halve it lengthwise, remove the seeds, and finely chop it.

4. 4.

   Heat the oil in a pot, sauté the onions and garlic over low heat for 2-3 minutes until lightly browned. Add the potato cubes and cauliflower, and sauté briefly while stirring gently.

5. 5.

   Add the chili, mustard seeds, cumin, and curry powder, sauté everything briefly, and season with salt and pepper.

6. 6.

   Pour in the broth and coconut milk, bring to a boil, and simmer covered over low heat for about 15 minutes.

7. 7.

   Halve the lemon and squeeze out the juice. Wash, shake dry, pluck the leaves from the coriander, and roughly chop them. Season the potato and cauliflower curry with 1 tbsp of lemon juice, salt, and pepper, sprinkle with coriander, and serve immediately.