Potato curry with cauliflower

Ingredients for 4 servings:

• 1 head of cauliflower
• 500 g potatoes
• 5 spring onions
• 2 garlic cloves
• 1 ginger
• 1 tbsp red curry paste
• 2 tbsp oil
• ½ tsp coriander, ground
• 1 tsp turmeric
• salt and pepper
• 250 ml vegetable stock
• 1 bay leaf
• 1 cinnamon stick(s)
• 2 tomatoes
• 1 banana(s)
• 150 g cream
• Parsley, freshly chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

delicious vegetarian dish

Clean the cauliflower and divide it into fairly small florets. Peel the potatoes and dice them. Clean and finely chop the spring onions. Peel and finely chop the garlic cloves. Peel and finely grate the ginger. Heat the oil in a saucepan. Sauté the spring onions and garlic until translucent. Add the coriander, turmeric, ginger, and curry paste. Then add the potatoes and cauliflower and stir-fry. Season with salt and pepper. Pour in the vegetable stock, add the bay leaf, and cinnamon stick. Bring the stock to a boil, cover, and simmer the potato curry for about 15 minutes. Meanwhile, blanch the tomatoes, peel them, and dice them, removing the stems. Peel the banana and cut into 1 cm thick slices. Add the tomatoes and banana to the potato mixture and cook for another 10 minutes. Clean and chop the parsley and add it to the curry along with the cream.