Indian Cauliflower Curry with Potatoes
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.
- 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
- 150 grams Yogurt (0.1% fat)
- sugar (to taste)
- 1 teaspoon Garam Masala
- 1 tablespoon chopped cilantro
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.
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.
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.