John Myers
Ingredients for 4 servings:
- 500 g potatoes, waxy
- 1 small head of cauliflower
- Water (salt water)
- 1 tomato(s)
- 1 bunch mint, fresh
- 250 g yogurt
- Salt
- some cumin, ground
- Coriander, ground
- chili powder
- turmeric
- 1 tbsp lemon juice
- 1 tbsp oil, neutral
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Brush the potatoes and boil in water until slightly tender. Allow to cool. Wash the cauliflower and remove the leaves. Cut the cabbage into individual florets. Heat salted water in a large pot. Cook the cauliflower florets for 4-6 minutes, until al dente. Immediately place in a sieve, rinse with cold water, and allow to drain. Wash and dice the tomato. Rinse the mint with cold water and shake dry. Pick off the leaves, reserving a few for later. Chop the others so finely that they almost become a puree and mix with the yogurt, spices, and oil. Don’t forget the salt! Peel and dice the potatoes. Mix with the cauliflower, tomato, and yogurt sauce. Season to taste and serve with mint leaves.
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