Indian curry with cauliflower, tomatoes and peas

Ingredients for 5 servings:

• 1 small cauliflower, cut into small florets
• 250 g peas, fresh or frozen (no dried!)
• 1 vegetable onion(s), cut into fine rings
• 1 tsp garlic, squeezed
• 1 tsp ginger, freshly grated
• 4 tbsp ghee or clarified butter
• ½ tsp turmeric
• 1 tsp coriander powder
• 1 tbsp spice paste (spicy Vindaloo paste)
• 2 tsp sugar
• 2 cardamom pods, of which only the whole seeds
• 180 g natural yogurt
• 2 large tomatoes, very ripe, cut into wedges
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

vegetarian

Cook the cauliflower florets and peas in water until tender. Sauté the onions, garlic, and ginger in ghee or clarified butter. Then add the turmeric, coriander, vindaloo paste, sugar, cardamom, and yogurt and cook for 3-4 minutes. Then add the tomato wedges and simmer for another 3-4 minutes. Then add the cauliflower and peas and cook for a few more minutes. Season with salt, if desired. Serve hot.