Curry Cauliflower Jacket Potato Wok

Boil the potatoes in salted water (1 teaspoon of salt) for about 200 minutes, drain, peel and cut into small pieces. Clean the cauliflower and cut into small florets. Peel and dice the onion. Peel and finely dice the ginger. Clean, core, wash and finely dice the chilli pepper. Heat olive oil (1 tbsp) in a wok and fry the onion cubes with the ginger cubes and chilli pepper cubes / stir fry. Add the cauliflower florets and fry with them. Sprinkle with mild curry powder (1 tbsp) and stir-fry briefly. Deglaze / pour in the vegetable stock (200 ml), stir in pureed tomatoes (50 ml) and coconut milk (50 ml) and add whole caraway seeds (1 teaspoon), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Simmer / cook with the lid closed for about 10 minutes. Add the jacket potato pieces and heat / cook for a few minutes. The liquid should be almost completely overcooked. Curry cauliflower jacket potato wok, garnished with coriander leaves. serve.