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Ingredients
- 2 large tomatoes (approx. 300 g)
- 2 medium yellow onions (approx. 160 g)
- 4 cloves of garlic
- 5 g fresh ginger
- 3 tablespoons rapeseed oil
- 1.5 tablespoons curry powder
- 200 ml still water
- 300 g cauliflower florets
- 200 ml cooking cream (12% fat)
- juice from ½ medium lemon
- 2 teaspoons granulated sugar
- salt to taste
- black pepper to taste
Instructions
- 1Cut the tomatoes into small pieces. Peel the onion and garlic, then finely chop them. Peel the ginger and grate it finely.
- 2In a medium-sized pot, heat the rapeseed oil over medium heat. Add the chopped onion, reduce the heat to medium-low, and sauté for 4–5 minutes until translucent.
- 3Add the garlic, tomatoes, curry powder, and grated ginger to the pot. Increase the heat to medium and sauté for 1–2 minutes, then pour in the 200 ml of water. Add the cauliflower florets, increase the heat to maximum, and bring the mixture to a boil. Once it boils, reduce the heat to medium and simmer for 15–20 minutes, until the cauliflower softens. Cook uncovered to allow the water to reduce, so the curry thickens well after adding the cream.
- 4When the cauliflower is almost tender, pour in the cooking cream, reduce the heat to low, and simmer for another 2–3 minutes.
- 5Finally, season the mixture with salt, pepper, lemon juice, and sugar to taste. Serve the curry warm, plain or with a portion of rice.
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