Indian Cauliflower
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg cauliflower, frozen
- 4 potato (s)
- 2 cans pizza tomatoes
- 400 ml tomato (s), passed
- 4 onion (s)
- 150 ml coconut milk
- 0.5 teaspoon ½ turmeric
- 5 teaspoons coriander seeds
- 4 tablespoon lentils
- 1 teaspoon peppercorns, black
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon sugar
- 1 chilli pepper (s), dried
- 1 teaspoon salt
- 2 tablespoon clarified butter or oil for vegans
- Garam Masala
Print Recipe
Pin Recipe Instructions
- Cut the cauliflower into florets that are not too small. Peel the potatoes, dice them finely and pre-cook them in the microwave for 3 minutes or in a saucepan with a little water for 10 minutes. Peel and dice the onions.
- Fry the coriander, lentils, chilli pepper and pepper with a teaspoon of oil and then in the coffee grinder or in an electric mortar or similar. grind. Add turmeric, cumin, some garam masala, salt, cinnamon and sugar and mix the spices with 2 - 3 tablespoons of water.
- Braise the onions in clarified butter in a high pan or in a saucepan. Add the spice mixture, the tomatoes and the coconut milk. Then add the cauliflower florets and the potato cubes. Steam for about 20 - 25 minutes with the lid closed, until the vegetables are cooked through.
- Basmati rice goes well with this.
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