Fine Vegetable Cuisine

Indian Cauliflower Curry with Potatoes

4.333335
Average: 4.3 (3 votes)
(3 votes)
Indian Cauliflower Curry with Potatoes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in

Healthy, because

Even smarter

The cauliflower scores points with its balancing potassium and digestive fibre; the cabbage is also comparatively easy to digest and digest. Ginger gives the Indian cauliflower curry a pleasant pungency and also has an anti-inflammatory effect.

The Indian cauliflower curry is easily prepared and is also wonderfully suited as a meal-prep dish! The next day warmed up it tastes even more intense.

Ingredients

for
4
Ingredients
500 grams Cauliflower (florets)
600 grams potatoes (starchy)
3 tomatoes
2 onions
2 centimeters ginger
4 tablespoons sesame oil
½ teaspoon Cumin
1 teaspoon Turmeric
1 generous pinch chile peppers
salt
150 grams Yogurt (0.1% fat)
sugar (to taste)
1 teaspoon Garam Masala
1 tablespoon chopped cilantro
How healthy are the main ingredients?
potatoCauliflowerCauliflowersesame oilgingertomato

Preparation steps

1.

Rinse and peel potatoes and cut into 2 cm (approximately 1/2 inch) cubes. Rinse tomatoes, blanch, peel, halve, remove seeds and cut into bite-sized pieces. Peel onions and ginger and finely dice.

2.

Heat the oil in a pan and sauté the onions and ginger until just translucent. Add the spices, cauliflower and potato cubes and saute until soft. Pour in 250 ml (approximately 8 ounces) of water and let simmer for 25 minutes.

3.

When the potatoes are tender, mix yogurt in a bowl with the sugar and garam masala. Garnish curry with fresh chopped cilantro and serve with the yogurt.