Vegetarian Indian Cauliflower – Tomato – Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 onion (s), finely chopped
- 40 g hee or butter
- 1 ½ tablespoon ginger, finely chopped
- 1 tablespoon garlic, finely chopped (to taste)
- 4 small chilli pepper (s), green, finely chopped
- 2 teaspoons ground cumin
- 0.5 teaspoon ½ cayenne pepper
- 0.5 teaspoon ½ fennel seeds, ground
- 0.5 teaspoon ½ pepper, ground
- 1 ½ tablespoon coriander, ground
- 2 tablespoon almond (s), ground
- 500 g tomato (s), passed
- 1 m cauliflower, cut into florets
- 3 potato (s), roughly diced
- 3 tablespoon coriander greens, chopped
Print Recipe
Pin Recipe Instructions
- Melt the butter in a wok or large pan. Fry the onions in it until translucent over medium heat. Fry the garlic, ginger and chiles for 2 minutes. Add cumin, cayenne pepper, fennel, pepper, coriander and almonds and roast for about a minute. Deglaze with ¼ liter of water, add the tomatoes and bring to the boil. Add cauliflower and potatoes, bring to the boil and cook covered on a low heat for about 20 minutes. Remove from the fire and stir in the coriander.
- Slightly seasoned rice goes well with it (e.g. basmati rice, cooked with a little cumin, turmeric and cardamom). You can eat the dish without rice, then you should prepare it with more potatoes and possibly let it boil down a little.
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