Laia's cauliflower with beans and tomatoes

Ingredients for 4 servings:

• 1 head of cauliflower, approx. 600 g
• 2 tbsp rapeseed oil
• 1 vegetable onion(s)
• 2 tbsp spice mix (Garam Masala)
• 2 can/n tomatoes, chunky
• 1 tbsp ginger, grated
• 1 can beans, large white, approx. 400 g drained weight
• 2 dl yogurt, Greek, 10%
• some salt and pepper
• Coriander greens, chopped, optional
• Desiccated coconut, optional

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Indian-inspired

Divide the cauliflower into florets. Peel and finely chop the onion. Heat the rapeseed oil in a saucepan, add the diced onion, and sauté until translucent. Add the cauliflower florets and garam masala, and fry for a few minutes, stirring occasionally. Add the tomatoes and grated ginger, bring to a boil, and simmer with the lid on and over medium heat for 8 to 10 minutes. Meanwhile, drain and rinse the beans, add them after 8-10 minutes, and bring back to a boil. Season to taste with salt and pepper. Continue cooking until the cauliflower has reached the desired consistency. Then remove the pan from the heat and stir in half of the yogurt. Sprinkle with coriander and/or coconut flakes, if desired. Serve with the remaining yogurt. Serve with basmati rice.