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🍽️ Creamy Cauliflower and Potato Curry

365 kcal · 30 min · 4 servings

Ingredients

• 1 red chili pepper
• 2 garlic cloves
• 20 g ginger
• 4 coriander roots
• 500 g waxy potatoes
• 1 cauliflower (approx. 750 g)
• 2 onions
• 4 tbsp ghee
• 1 tbsp cumin seeds
• 400 g chopped tomatoes (can)
• 1 tsp turmeric
• 1 tsp salt
• 1 tbsp ground coriander
• 3 tbsp garam masala
• chili powder (to taste)
• 4 tbsp yogurt

Instructions

1. 1. Rinse the chili pod under cold water and chop it very finely.
2. 2. Peel the garlic clove and the piece of ginger and grate both ingredients finely.
3. 3. Clean the coriander roots and chop them finely as well.
4. 4. Peel the potatoes and cut them into small cubes.
5. 5. Wash the cauliflower, remove the leafy greens, and divide it into small florets.
6. 6. Peel the onions and dice them finely.
7. 7. Heat the ghee in a large pot.
8. 8. Sweat the onions in it until soft, without browning them.
9. 9. Add the cumin and coriander roots and fry everything until golden brown for 3 to 4 minutes.
10. 10. Add the tomatoes and let the mixture simmer for a few minutes until it thickens slightly.
11. 11. Add the chili, ginger, garlic, turmeric, salt, and coriander.
12. 12. Stir in the potatoes and about 100 milliliters of water and let it simmer for about 5 minutes.
13. 13. Add the cauliflower and another 400 milliliters of water.
14. 14. Cover the pot and let the curry simmer gently for about 20 minutes, stirring occasionally.
15. 15. Season the curry at the end with garam masala, chili, and salt.
16. 16. Serve each portion with a dollop of yogurt and a sprinkle of turmeric.

Nutrition per serving

• kcal: 365
• Protein: 14 g · Fett/Fat: 17 g · Carbs: 37 g