Summary

Ingredients

• 800 g cauliflower
• 2 cans tomato (s), peeled, 40 g each
• 3 medium onion (s)
• 3 large clove (s) garlic
• 5 tablespoon olive oil, or rapeseed oil
• 1 teaspoon, heaped cumin, crushed
• 1 teaspoon, heaped cardamom
• 1 teaspoon coriander
• 2 teaspoons, heaped curry powder
• 0.5 teaspoon ½ pepper
• 0.5 teaspoon ½ chili powder
• 0.5 teaspoon ½ ginger powder
• 0.5 teaspoon ½ cinnamon powder
• 1 pinch saffron, goes without it
• 6 tablespoon raisins, or more
• 400 ml vegetable stock

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Instructions

1. Clean and wash the cauliflower and cut into florets. Chop the canned tomatoes. Peel and finely chop the onions and garlic.
2. Sauté the onions, garlic and cauliflower in heated oil while stirring. Dust with the spices (except for the coriander) and sauté briefly.
3. Add tomatoes, raisins and stock, cover and cook over medium heat for approx. 40-50 minutes (bite test). Season to taste with salt and pepper. Finally stir in coriander (dried or fresh).
4. Rice tastes good with it.