Vegetable Cauliflower Stew in Indian Style

Ingredients

• 100 g dry brown peas
• 4 Spring Onions
• 3 Garlic cloves
• 2 green chilies
• 400 g pumpkin flesh (e.g., muskmelon)
• olive oil
• 1 tsp cumin seeds
• 2 tsp grated ginger
• 2 tsp garam masala
• 400 g cauliflower florets
• 700 ml vegetable broth
• 1 tsp tomato paste
• Salt

Instructions

1. 1.

   Soak the peas overnight in water. The next day rinse and drain them. Wash, trim, dry, and slice the spring onions into thin rings. Peel and finely chop the garlic. Wash the chilies, halve lengthwise, deseed, and dice finely. Dice the pumpkin flesh as well. Heat 4-5 tbsp oil in a wide pot and briefly fry the cumin seeds.

2. 2.

   Add the garlic, onions, ginger, garam masala, and chilies to the pot and sauté together. Add the pumpkin and cauliflower, stir for a minute, then pour in the broth. Stir in the tomato paste and peas, season with 1-2 tsp salt. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes. Taste and adjust seasoning. Serve in bowls.