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🍽️ Cauliflower Tomato Curry

100 kcal · 30 min · 4 servings

Ingredients

• 1 kg cauliflower (1 cauliflower)
• 1 onion
• 5 g ginger (1 piece)
• 1 red chili pepper
• 1 cardamom pod
• 0.5 tsp fennel seeds
• 1 tsp coriander seeds
• 0.5 tsp mustard seeds
• 1 tbsp olive oil
• 300 ml vegetable broth
• 0.5 cinnamon stick
• 2 bay leaves
• 1 tsp ground turmeric
• 250 g cherry tomatoes
• salt
• pepper

Instructions

1. 1. Wash the cauliflower thoroughly and remove the tough leaves. Break it into bite-sized florets. Peel the hard stem and cut it into small cubes.
2. 2. Peel the onion and the piece of ginger. Cut both into thin strips. Wash the chili pepper, cut it in half lengthwise, remove the seeds, and finely chop the flesh.
3. 3. Put cardamom, fennel seeds, coriander seeds, and mustard seeds into a mortar. Crush them coarsely to release their flavors.
4. 4. Heat the oil in a pot. Sauté the onions, chili, and ground spices in it over medium heat for 2 to 3 minutes. Add the cauliflower and fry it for 1 to 2 minutes. Then pour in the broth.
5. 5. Add the ginger, cinnamon stick, bay leaves, and turmeric powder. Let the curry simmer over low heat with the lid on for about 10 minutes. Stir occasionally.
6. 6. Meanwhile, wash the tomatoes. Add them to the curry and let them cook for 5 minutes. Finally, season the dish with salt and pepper.

Nutrition per serving

• kcal: 100
• Protein: 7 g · Fett/Fat: 4 g · Carbs: 9 g