Cauliflower and Potato Curry

Summary

Ingredients

• 1 cauliflower, (approx. 750g)
• 350 g potato (s)
• 2 medium onion (s)
• 1 piece (s) ginger, fresh (4 cm)
• 2 medium tomato (s) or a small can pizza tomatoes
• 1 red pepper (s)
• 2 chilli pepper (s), dried
• 1 ½ teaspoon turmeric, ground
• 1 ½ teaspoon ground cumin
• 2 teaspoons paprika powder, noble sweet
• 0.25 teaspoon ¼ chili powder
• 200 g peas, frozen
• 3 tablespoon yogurt
• 1 teaspoon spice mix, (Garam Masala)
• 6 tablespoon oil

Print Recipe Pin Recipe

Instructions

1. Wash the cauliflower and cut into small florets. Peel the potatoes and cut into 3 cm cubes. Peel and chop the onions. Peel the ginger and grate finely. If you use fresh tomatoes, wash them, quarter them and remove the stems. Wash and dice the peppers. Halve the dried chili peppers and remove the seeds.
2. Heat the oil in a high pan and fry the onion cubes until dark brown while stirring. Add the potato cubes, cauliflower florets, paprika and chili peppers and sauté for about 3 minutes, stirring constantly. Add turmeric, cumin, paprika, chili powder and grated ginger and sauté for another 3 minutes. Then add tomatoes (fresh or pizza tomatoes with juice), peas and yogurt. Mix well.
3. Add 1/4 l water and salt well. Cover and simmer over medium heat for about 20 minutes until the cauliflower and potatoes are cooked through. Stir frequently. Finally sprinkle garam masala over the top.
4. Serve with basmati rice and cucumber yoghurt (raita).
5. Tip: I now prefer the variant with the pizza tomatoes, somehow tastes even rounder.