McMoe's Indian Potato and Cauliflower Stir-fry

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 small piece(s) of ginger
• 1 red chili pepper(s)
• 1.2 kg potatoes
• 600 g cauliflower
• some lemon juice, freshly squeezed
• 300 g pineapple pieces, fresh, approx.
• 2 tbsp ghee
• 1 tbsp tandoori paste, red, approx.
• 1 can tomatoes, chopped
• 400 ml vegetable stock
• Salt and pepper, mixed or black, freshly ground
• 1 tsp Garam Masala, approx.
• 1 cup sour cream
• 4 tbsp coriander or flat parsley, fresh, chopped
• some lemon wedges

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Peel the onion and garlic clove and finely dice or chop both. Peel and chop the ginger. Rinse, trim, and chop the chili pepper. Peel and wash the potatoes, pat dry, and cut into approximately 1.5 cm cubes. Clean and rinse the cauliflower, divide it into small florets, and drizzle with a little lemon juice. If necessary, cut the pineapple pieces a little smaller so that they are proportional to the size of the diced potatoes and the cauliflower florets. Heat a wok. Add the ghee and sauté the onion and garlic cubes and the chopped chili pepper. Then briefly sauté the diced potatoes and cauliflower florets. Now add the pineapple pieces and chopped ginger and sauté briefly. Then stir in the tandoori paste. Then pour in the chopped tomatoes and vegetable stock and let everything simmer, covered, for about 10 to 15 minutes. The potato cubes should be cooked, and the cauliflower florets should also be cooked but still firm to the bite. Season with salt, pepper, and garam masala. Divide among plates and top each with a dollop of sour cream, sprinkled with freshly chopped cilantro or parsley, and garnished with a few lemon wedges. Serve with fresh naan.