Vegetable Curry with Cauliflower

Ingredients

• 400 g Potatoes
• 400 g Cauliflower
• 1 tbsp oil
• 2 Tomatoes
• 0.5 spring onion
• 1 Garlic clove
• 1 small green chili pepper
• 1 tsp freshly grated ginger
• 2 tsp garam masala
• 100 g low-fat yogurt
• 0.5 tsp flour
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 2 tsp Sesame seeds

Instructions

1. 1.

   Wash, peel and cut the potatoes into 2 cm cubes; wash and trim the cauliflower, then break into small florets.

2. 2.

   Heat the oil in a deep pan over medium heat. Fry the potatoes for about 10 minutes, stirring frequently, then add the cauliflower. If needed, pour in a little hot water and cook for another ~10 minutes until tender.

3. 3.

   Briefly blanch the tomato, peel, quarter, seed and dice it. Clean the spring onion, wash and slice into thin rings; set aside some green parts for garnish.

4. 4.

   Peel and chop the garlic. Wash the chili pepper, cut lengthwise, remove seeds and mince. Add both with ginger and spring onions to the pan and sauté briefly. Stir in garam masala. Whisk yogurt with flour until smooth, then add to the pan with tomatoes and potatoes. Simmer on low heat for 10 minutes.

5. 5.

   Season the cauliflower vegetable curry with lemon juice, salt and pepper. Serve sprinkled with reserved green onion tops and sesame seeds.