Summary

Ingredients

• 1 large onion (s), diced
• 1 bunch coriander leaves, roughly chopped, separate the leaves from the stems
• 1 chilli pepper (s), green, crushed
• 1 large cauliflower, cut into florets equal size
• 3 large potatoes, peeled and cut into equal cubes
• 1 can (s) tomato (s), chopped
• 1 cube ginger root, fresh, side length 2cm, finely chopped
• 3 cloves garlic, finely chopped
• 1 teaspoon cumin, crushed in a mortar
• 2 teaspoons turmeric, ground
• 1 teaspoon salt
• 2 teaspoons Garam Masala, ground
• 60 ml oil

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Instructions

1. Heat the oil in a large pan and sauté the onions with a teaspoon of cumin over low heat for about 20 minutes until the onions are translucent and golden brown.
2. Then briefly sweat the cut coriander stalks, turmeric and salt. Add the chilli and tomatoes and simmer the curry a little. Now add the ginger and garlic, stir and let simmer.
3. Add cauliflower and potatoes and a little water. Now let the curry simmer for 20 minutes until the potatoes are cooked through. Add the garam masala, stir again and finally add the coriander leaves to the curry.
4. The curry can be removed from the stove and should be covered for as long as possible before serving.