Buy all ingredients right below the recipe
Ingredients
- 2 large tomatoes (approx. 300 g)
- 2 medium red onions (approx. 160 g)
- 4 cloves garlic
- 5 g fresh ginger
- 3 tablespoons rapeseed oil
- 1.5 tablespoons curry powder
- 200 ml water
- 300 g cauliflower florets
- 200 ml cooking cream (12%)
- juice of 1/2 lemon
- 2 teaspoons granulated sugar
- salt to taste
- ground black pepper to taste
Steps
- 1Cut the tomatoes into smaller pieces. Peel the red onion and garlic, then chop them roughly. Peel the ginger and grate it finely.
- 2In a medium-sized pot, heat the rapeseed oil over medium heat. Add the chopped onion, reduce the heat, and sauté for 4-5 minutes.
- 3Add the garlic, tomatoes, curry powder, and grated ginger to the onion. Sauté over medium heat for 1-2 minutes, then pour in 200 ml of water. Next, add the cauliflower florets, increase the heat to high, and bring to a boil. Once boiling, reduce to medium heat and cook uncovered for 15-20 minutes, until the cauliflower softens and the sauce thickens.
- 4When the cauliflower is almost tender, pour in the cooking cream, reduce the heat to low, and cook for another 2-3 minutes.
- 5Season the finished curry with salt, pepper, lemon juice, and a little sugar, then serve warm.
