Pineapple Cauliflower Curry

Ingredients for 2 servings:

• ½ head of cauliflower, cut into medium-sized florets
• 1 can pineapple, diced
• 1 cup of yogurt
• 1 piece(s) ginger root, at least thumb-sized
• 2 clove(s) garlic, squeezed
• 1 tsp coriander, crushed
• 1 tsp cumin
• 1 tsp cardamom
• 1 stalk(s) cinnamon, or powder
• 1 clove(s)
• 1 tsp oil, neutral
• e.g. chili
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Sauté the garlic, coarsely ground coriander, cinnamon stick, and finely chopped ginger in the oil. Add the cauliflower and cook over high heat for about 5 minutes. Then add the pineapple and some of the juice (depending on how runny you want the curry), along with the remaining spices, and bring to a boil briefly. Add the yogurt and cook over high heat for another 5-10 minutes, stirring. The total cooking time should be about the same as the basmati rice, which, of course, makes a perfect accompaniment. To enhance the color of the rice or curry, or both, you can add a little turmeric.