Cauliflower

Ingredients for 4 servings:

• 250g basmati
• 2 stalk(s) leeks
• 1 kg cauliflower
• 1 chili pepper(s)
• 1 piece(s) ginger (small piece), alternatively 1/2 tsp ginger powder
• 200 g tomatoes (can), chopped
• 2 tbsp oil (sesame oil)
• 300 ml vegetable stock
• Sugar
• some coriander leaves if needed
• Cumin, ground
• Salt
• turmeric

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Indian spiced

Cook the rice according to the package instructions, then keep warm. Then divide the cauliflower into small florets and slice the leek into rings. Wash and drain both. Peel and finely chop the ginger. Halve the chili pepper lengthwise, remove the seeds and stem ends, and slice into fine strips. Heat the oil. Briefly fry the ginger and chili pepper, then deglaze with the tomatoes and vegetable stock. Season to taste. Add the cauliflower and, after 5 minutes, the leek. Cook everything over low heat for a total of 10 minutes; the cauliflower should not become too soft. Chop the coriander and add to the vegetables. Finally, serve everything with the rice.