Summary

Ingredients

• 1 cauliflower
• 1 teaspoon salt
• 8 potato (s)
• some germ oil, for frying
• 3 tablespoon butter
• 1 onion (s)
• 3 teaspoons, heaped curry powder
• 150 ml orange juice, freshly squeezed (approx. 3 oranges)
• 0.5 ½ lemon (s), add the juice
• 1 teaspoon sugar
• 1 tablespoon mustard seeds
• 150 ml milk
• 3 teaspoons cornstarch
• water
• 3 tablespoon parsley, chopped, fresh
• salt and pepper

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Instructions

1. Potato cubes, which you fry in the pan, are wonderful as a side dish. To do this, peel the potatoes and cut them into cubes. Fry in hot oil in a pan with the lid closed for 20 minutes. From time to time to turn.
2. Clean and wash the cauliflower and cut into small florets. Put in a large saucepan and just cover with water. Stir in the salt and bring to a simmer. Then cook on a low flame for about 10 minutes with the lid closed.
3. Dice the onion and sauté in the butter in a small saucepan until translucent. Add the curry powder and continue to sweat for 3 minutes while stirring. Add the orange and lemon juice as well as the sugar and mustard seeds and bring to the boil. Then cook for another 5 minutes. Add the milk and the cornstarch dissolved in a little water and stir well. Bring to the boil, then season well with salt and pepper (the sauce can handle salt well) and add the freshly chopped parsley.
4. Drain the cauliflower and arrange on a plate with the potatoes and sauce.