Potato Cauliflower Curry

Ingredients

• 750 g cauliflower (1 small head)
• 750 g potatoes (7 medium)
• 10 g ginger
• 1 Green Chili Pepper
• 2 onions
• 30 g ghee (2 tbsp)
• 2 tsp Turmeric powder
• 1 tsp black cumin seeds
• 1 tsp crushed coriander seeds
• 0.5 tsp mustard seeds
• 1 tbsp Tomato Paste
• 500 ml vegetable broth
• Salt
• Pepper
• 5 tomatoes
• 1 ripe Mango
• 2 handfuls parsley (10 g)
• 2 curry leaves
• 1 handful cilantro (5 g)
• a splash lemon juice
• 200 g whole‑wheat flatbread
• 200 g yogurt (3.5% fat)

Instructions

1. 1.

   Clean and wash the cauliflower, then cut into small florets. Peel, wash, and cube the potatoes. Peel the ginger and dice finely. Halve the chili pepper lengthwise, remove seeds, rinse, and chop. Peel the onions, halve them, and slice into very thin strips.

2. 2.

   Heat ghee in a pot. Sauté the onions with the chili and ginger over medium heat for 3 minutes. Add turmeric, black cumin, coriander, and mustard seeds; cook together for 2 more minutes. Stir in tomato paste and deglaze with broth. Add the prepared vegetables, season with salt and pepper, and simmer gently for about 10 minutes.

3. 3.

   Meanwhile, clean, wash, quarter, and dice the tomatoes. Peel the mango, remove the flesh from the pit, and dice it. Wash and roughly chop parsley, curry leaves, and cilantro, setting aside some for garnish; mix the rest with tomatoes and mango into the curry and cook for another 15 minutes.

4. 4.

   Taste the curry with lemon juice, salt, and pepper, then serve in bowls. Sprinkle with the reserved herbs and accompany with flatbread and yogurt.