Indian cauliflower

Ingredients for 4 servings:

• 1 kg cauliflower, frozen
• 4 potatoes
• 2 cans of pizza tomatoes
• 400 ml tomatoes, pureed
• 4 onions
• 150 ml coconut milk
• 5 tsp coriander seeds
• 4 tbsp lentils, red
• 1 tsp black peppercorns
• 1 chili pepper(s), dried
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp cinnamon powder
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp clarified butter or oil for vegans
• e.g. Garam Masala

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut the cauliflower into fairly small florets. Peel the potatoes, dice finely, and pre-cook in the microwave for 3 minutes or in a pot with a little water for 10 minutes. Peel and dice the onions. Sauté the coriander, lentils, chili pepper, and pepper with a teaspoon of oil, then grind them in a coffee grinder or electric mortar or similar. Add the turmeric, cumin, a little garam masala, salt, cinnamon, and sugar, and mix the spices with 2-3 tablespoons of water. Sauté the onions in clarified butter or oil in a deep pan or saucepan. Add the spice mixture, tomatoes, and coconut milk. Then add the cauliflower florets and diced potatoes. Simmer with the lid closed for about 20-25 minutes, until the vegetables are tender. Serve with basmati rice.