Vegetarian Cauliflower Curry

Ingredients

• 800 g cauliflower
• 1 tbsp Rapeseed Oil
• 4 tomatoes
• 400 g Green Beans
• 1 onion
• 1 Garlic clove
• 1 Green Chili Pepper
• 1 tsp freshly grated ginger
• 1 tsp turmeric powder
• 100 g yogurt (1.5% fat)
• 0.5 tsp flour
• 2 tbsp lemon juice
• Salt
• pepper (ground)
• 400 g basmati rice

Instructions

1. 1.

   Cook the rice according to package instructions.

2. 2.

   Wash and trim the cauliflower, cut into small florets, boil in salted water for about 5 minutes, then drain, rinse with cold water, and let drain fully.

3. 3.

   Wash and trim the green beans, boil in heavily salted water for about 10 minutes, then drain, rinse with cold water, and let drain fully.

4. 4.

   Briefly blanch the tomatoes, cool, peel, quarter, deseed, and chop finely.

5. 5.

   Peel and mince the onion and garlic. Wash the chili pepper, cut lengthwise, remove seeds, and chop finely. Heat the oil in a high-sided pan. Add onion, garlic, chili, and ginger; sauté briefly and stir in turmeric. Add cauliflower with tomatoes and beans to the pan. Whisk yogurt with flour until smooth, then stir into the vegetables. Season with lemon juice, salt, and pepper. Simmer gently for about 5 more minutes. Serve with basmati rice.