Potato and Brussels Sprouts Curry

First, the Brussels sprouts are cleaned, briefly rinsed and cut into quarters through the stalk. Put aside.

Peel the ginger, onions and garlic, as well as the potatoes. Wash the chilli.

Cut the ginger into approx. 2 mm thin short strips, finely chop the onions into approx. 5 mm cubes, garlic and chilli.

Heat the oil in a deep pan (or wok), add the whole cumin seeds and let sizzle for a few seconds.

Add the ginger and fry gently for 2-3 minutes. Then add the onions and fry until they start to color. Stir in the garlic and chilli and simmer until the garlic no longer smells raw, which is quick.

Put the prepared Brussels sprouts in the pan and mix well. Fry the Brussels sprouts, stirring occasionally, until they start to turn translucent and take on some color.

In the meantime, cut the potatoes into 1 cm cubes and add to the Brussels sprouts.

Reduce the heat and with the lid closed, pull the vegetables until half cooked. Stir every now and then.

Now add the spices and salt and mix well. Put on the lid and pull almost through. Stir it through every now and then as well.

Now it's time for me to take a look on the balcony to see if I still have fresh coriander. .... Indeed! In the middle of December, fresh, beautiful coriander from the balcony. Pick and wash a few styles. Snap off the styles directly below the last leaves and cut into small pieces with a sharp knife in rocking movements.

When the vegetables are almost done, form a hollow in the middle and add the tomatoes, cut into approx. 1 cm cubes. Let simmer briefly until they soften and then pull them under the vegetables.

Finish cooking the vegetables, season to taste and sprinkle with the chopped coriander, turn off the stove and let simmer for a few minutes.

Bon appetit!