Cauliflower korma with coriander, yogurt and tomatoes

Ingredients for 4 servings:

• 500 g cauliflower
• 2 beef tomatoes, chopped
• ½ bunch coriander leaves, fresh
• 4 tbsp plain yogurt
• ½ tsp turmeric
• ½ tsp chili powder
• 1 tsp ginger powder
• ½ tsp salt
• ½ tsp garam masala
• low fat

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Spicy side dish: very fine, aromatic, low in fat

Mix the ginger, chili powder, tomatoes, turmeric, salt, and yogurt in a small bowl and let it steep briefly. Grease the pot with a little oil. Wash the cauliflower and divide it into equal-sized florets. Place them, stem first, next to each other in the pot. Spread the yogurt mixture over the florets, close the lid tightly, and simmer the cauliflower over low heat for 12-15 minutes. In the meantime, wash the coriander and pick off the leaves. Stir in half of the leaves, remove the lid, and increase the heat to high to evaporate any remaining liquid. Turn off after about 5 minutes and sprinkle in the garam masala and the remaining coriander leaves. Serve with rice or Indian bread.