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🍽️ Creamy Cauliflower Curry

125 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg large cauliflower (1 large cauliflower)
• 600 g tomatoes
• 1 chili pepper
• 1 onion
• 2 garlic cloves
• 1 tbsp olive oil
• 0.5 tsp fennel seeds
• 1 tbsp curry powder
• 150 ml vegetable broth
• salt
• cayenne pepper

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Divide the cauliflower into small florets.
3. 3. Pour boiling water over the tomatoes.
4. 4. Shock the tomatoes briefly in cold water.
5. 5. Remove the skin from the tomatoes.
6. 6. Cut out the hard stem bases of the tomatoes.
7. 7. Dice the tomato flesh into small pieces.
8. 8. Wash the chili pepper.
9. 9. Chop the chili pepper finely.
10. 10. Peel the onion.
11. 11. Peel the garlic clove.
12. 12. Dice the onion finely.
13. 13. Dice the garlic clove finely.
14. 14. Heat the oil in a pot.
15. 15. Sauté the onion over medium heat.
16. 16. Add the garlic and continue to sauté.
17. 17. Add the chili and continue to sauté.
18. 18. Cook the ingredients until they are translucent.
19. 19. Add the cauliflower to the pot.
20. 20. Cook the cauliflower for another two minutes.
21. 21. Stir in the fennel seeds.
22. 22. Stir in the curry powder.
23. 23. Deglaze the dish with the broth.
24. 24. Add the tomato pieces.
25. 25. Season the mixture with salt.
26. 26. Place the lid on the pot.
27. 27. Let the curry simmer over low heat.
28. 28. Simmer the curry for ten to fifteen minutes.
29. 29. Stir the curry occasionally.
30. 30. Season the curry to taste with salt.
31. 31. Season the curry to taste with cayenne pepper.

Nutrition per serving

• kcal: 125
• Protein: 9 g · Fett/Fat: 4 g · Carbs: 12 g