Cauliflower curry

Ingredients for 4 servings:

• 1 cauliflower
• 1 can of tomatoes, peeled (small can)
• 1 onion(s)
• 1 garlic clove(s)
• 1 piece(s) ginger (approx. 2 cm in size)
• 3 tbsp oil
• 2 tbsp curry powder
• Salt
• 300 g peas (frozen)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Divide the cleaned cauliflower into florets. Finely chop the onion and garlic. Peel and grate the ginger. Cut the canned tomatoes into pieces (reserve the juice for another dish). Heat the oil in a pan and fry the onion, garlic, ginger, and curry powder over medium heat for about 5 minutes. Add the cauliflower, 100 ml water, and salt, mix, and cook covered over medium heat for 5 minutes. Then add the tomatoes and peas and cook for another 5-7 minutes. The cauliflower should be al dente. Serve with rice.