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🍽️ Indian Vegetable Stew with Potatoes and Cauliflower

187 kcal · 30 min · 4 servings

Ingredients

• 600 g cauliflower florets
• 400 g waxy potatoes
• 2 tbsp ghee
• 4 cm fresh ginger
• 1 clove garlic
• 400 g chopped tomatoes (can)
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 0.5 tsp cayenne pepper
• 1 tsp garam masala
• salt
• pepper
• coriander leaves (for garnish)

Instructions

1. 1. Hold the cauliflower florets under running water and let them drain well.
2. 2. Peel the potatoes and cut them into bite-sized cubes.
3. 3. Peel the ginger and cut it into thin strips.
4. 4. Peel the garlic clove and chop it very finely.
5. 5. Heat the ghee in a large pan.
6. 6. Fry the cauliflower in the hot ghee.
7. 7. Add the potatoes to the pan.
8. 8. Fry the vegetables until golden brown, stirring constantly.
9. 9. Add the ginger and garlic to the pan.
10. 10. Add cumin, coriander, cayenne pepper, and garam masala.
11. 11. Fry the spices briefly.
12. 12. Add the tomatoes to the pan.
13. 13. Pour in about 150 milliliters of water.
14. 14. Season the dish with a little salt.
15. 15. Cover the pan.
16. 16. Let the dish simmer on low heat for 30 to 40 minutes.
17. 17. Add a little more water if necessary.
18. 18. Stir the dish occasionally.
19. 19. Taste the dish at the end with salt and pepper.
20. 20. Serve the dish garnished with fresh coriander leaves.

Nutrition per serving

• kcal: 187
• Protein: 6 g · Fett/Fat: 8 g · Carbs: 21 g