Vegetarian Indian cauliflower and tomato curry

Ingredients for 4 servings:

• 3 medium-sized onions, finely chopped
• 40 g ghee or butter
• 1 ½ tbsp ginger, finely chopped
• 1 tbsp garlic, finely chopped (optional)
• 4 small chili peppers, green, finely chopped
• 2 tsp cumin, ground
• ½ tsp cayenne pepper
• ½ tsp fennel seeds, ground
• ½ tsp ground pepper
• 1 ½ tbsp coriander, ground
• 2 tbsp almonds, ground
• 500 g tomatoes, pureed
• 1 m.-large cauliflower, cut into florets
• 3 medium-sized potatoes, roughly diced
• 3 tbsp coriander greens, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cauliflower with potatoes in tomato and coriander sauce

Melt butter in a wok or large frying pan. Fry the onions over medium heat until translucent. Fry the garlic, ginger, and chilies for 2 minutes. Add the cumin, cayenne pepper, fennel, pepper, coriander, and almonds and fry for about a minute. Deglaze with 1/4 liter of water, add the passata, and bring to a boil. Add the cauliflower and potatoes, bring to a boil, cover, and simmer over low heat for about 20 minutes. Remove from the heat and stir in the coriander. Serve with lightly seasoned rice (e.g. basmati rice cooked with a little cumin, turmeric, and cardamom). This dish can also be eaten without rice; in this case, add more potatoes and let it reduce slightly if necessary.