Indian cauliflower curry with yogurt

Ingredients for 1 servings:

• 500 g cauliflower
• 450 g low-fat yogurt
• 200 g tomatoes, pureed
• 1 medium-sized onion(s), finely chopped
• 3 tbsp curry paste, mild, Indian
• Salt
• possibly chili
• possibly garlic

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

easy and quick, also as a snack while watching TV

Cut the cauliflower into small, roughly equal-sized florets that you can easily pop into your mouth. Mix all the ingredients (except chili and garlic) together and place them in a non-stick pan without adding any additional water. Cover and heat gently, then reduce the heat to low and simmer for 5-6 minutes, until the cauliflower is no longer raw but still firm to the bite. (Caution: If the cauliflower is left in the pan, it will continue to cook, so remove it from the pan and serve on a plate or place it in a shallow bowl to cool.) Serve warm as a side dish, cooled on a cold buffet, or (without the sauce) with cocktail sticks in small bowls for a crime thriller (instead of chips). Can be stored in the refrigerator for 2 days. The above quantities can be varied as desired. For example, if you prefer a very mild spice, you might start with 1 tablespoon of curry paste. Hardliners might add chili. I’ve deliberately omitted the garlic here, but if you really can’t help it, just chop up a clove or two. As a side dish, this amount is enough for 2-3 people. As an evening snack, I’ll even eat the whole pound of cauliflower on its own… The whole thing is also delicious with potatoes, but then you’ll need to increase the cooking time considerably, unless you like hard potatoes.