Fried potatoes with cauliflower and cucumber curry

Ingredients for 5 servings:

• 1 cauliflower
• ½ kg potatoes, small, waxy
• 1 bunch of spring onions, large
• ½ liter vegetable broth
• 200 ml milk
• some butter
• 3 tbsp tomato paste
• 3 tbsp curry powder
• 1 tsp ginger, finely chopped or powder
• 1 large cucumber(s) (field cucumber with few seeds)
• e.g. cayenne pepper
• n. B. Salt
• 3 tbsp, heaped flour
• some paprika powder, sweet
• 1 pinch(s) of sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

vegetarian and very cheap

Peel the potatoes and cook in salted water in a pressure cooker for 10-15 minutes. Meanwhile, wash the onions, remove the leeks, and quarter them. Sauté them in a little butter. When they become translucent, add the curry and tomato paste, fry briefly, and stir in the flour. Deglaze everything with stock and milk and bring to a boil to create a slightly thicker sauce. Finally, add the ginger and sugar, and season with salt and pepper. Set the pot aside. Remove the potatoes from the water and set aside to cool. Peel the cauliflower and cut into bite-sized pieces. Boil these in salted water in the pressure cooker for a maximum of 5 minutes. In the meantime, halve the cucumber, remove the seeds, and cut into cubes. Place these in a pan with a little butter and sear until very hot. Tip: turning them less often results in a nice brown color. The cucumbers can then be added to the sauce. The cauliflower is drained, gently tossed in a little butter, and placed in an oven preheated to 180°C (fan oven) for about 10-15 minutes, until lightly golden. The potatoes can now be peeled and fried in a large griddle pan with a little butter until golden brown, then seasoned with a little salt. Finally, the potatoes and cauliflower are placed in a large casserole dish and poured over the sauce. Sprinkle the fat from the pan with a little paprika. Heat this briefly and then drizzle over the dish.