Summary

Ingredients

• 600 g potato (s), waxy
• 1 small cauliflower
• 3 small chilli pepper (s)
• 2 tablespoon olive oil
• 300 ml vegetable stock
• 1 tablespoon ginger, fresh, finely chopped
• 2 teaspoon curry powder, yellow
• 1 teaspoon coriander powder
• 1 tablespoon curry paste, Thai, green
• 4 tomato (s)
• 2 peach (s)
• 1 bunch spring onion (s)
• salt
• Pepper, black, freshly ground
• 300 g natural yourt
• 1 tablespoon sauce thickener, lighter

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Instructions

1. Peel the potatoes and cut into quarters or eighths, depending on their size. Clean and wash the cauliflower and cut into florets. Halve, core, wash and finely chop the chilli peppers.
2. Heat 2 tablespoons of oil and fry the potatoes all over, after about 2 minutes add the cauliflower. When everything is lightly colored, deglaze with the stock. Add the chillies, ginger, curry, coriander and Thai curry paste and cook the curry covered for 12-15 minutes until the potatoes are soft.
3. Wash, halve and core the tomatoes. Cut the halves into thin wedges. Wash the peaches, cut them in half and remove the stone. Cut the pulp into small cubes. Clean and wash the spring onions and cut into fine rings.
4. Add tomatoes, peaches and spring onions to the curry, season with salt and pepper and sauté briefly. Mix the yoghurt with the sauce thickener, stir into the curry and bring to the boil. Serve immediately.
5. As a non-vegetarian variant, you can also mix fried chicken or turkey breast strips or pieces of cod with the curry.