Vegan Cauliflower Curry

Ingredients

• 1 large cauliflower (ca. 800 g)
• 3 tomatoes
• 800 g waxy potatoes
• 2 shallots
• 3 Garlic cloves
• 15 g ginger
• 2 tbsp sesame oil
• 1 tsp Indian curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp chili powder
• 1 tsp paprika (sweet)
• 1 pinch cinnamon
• 500 ml vegetable broth
• 250 ml coconut milk
• Salt
• 1 tbsp lime juice
• coriander leaves (for garnish)

Instructions

1. 1.

   Wash the cauliflower, separate florets and dice stems into small cubes. Wash tomatoes, remove stem ends and cut into relatively large pieces. Peel potatoes and cut into 2-3 cm cubes. Peel shallots, garlic and ginger and finely chop.

2. 2.

   Heat oil in a wide pot and lightly fry curry powder, cumin, coriander, chili, paprika and cinnamon. Add shallots, garlic and ginger, sauté briefly. Add potatoes and cauliflower, pour in broth and coconut milk. Cover and simmer gently for about 20 minutes, stirring occasionally.

3. 3.

   Finally fold in tomatoes and adjust seasoning with curry, salt and lime juice. Serve garnished with coriander leaves.