Indian Vegetable Curry

Recipe for a spicy Indian Vegetable Curry with cauliflower

This dish is so flavourful that it even makes die-hard meat lovers realise that a dish doesn`t always need meat. And if you don`t like cauliflower, you can use broccoli, Romanesco, zucchini, peas, aubergine or beans. Creativity has no limits with this recipe.

Ingredients for 4 people:

1 small cauliflower (approx. 500 g)

2 medium-sized potatoes (waxy)

2 carrots

2 tomatoes (or 1 tbsp. tomato puree)

2 medium-sized onions

4 cm fresh ginger

2 fresh chili peppers

2 cloves of garlic

6 tbsp. sesame or coconut oil

400 ml coconut milk (1 tin) or 3 tbsp. yogurt

2 tsp Curry powder

1 tsp Turmeric

1 tsp Cumin

¼ TL Chili powder

Preparation:

Wash the cauliflower and cut it into florets of approx. 3-4 cm in diameter. Wash, peel and chop the potatoes into 2 cm large pieces. Peel the carrots and chop them into 0.5 cm slices. Wash and chop the tomatoes. Peel and dice the onions. Peel and finely grate or chop the ginger. Wash the chilies, remove the stem base and chop them finely (wash your hands afterwards, and make sure you don`t touch your eyes). Peel the garlic and finely chop it or use a garlic press.

Heat oil in a pan, add the diced onion and curry powder, and fry them over a medium heat while stirring. Then add the carrot, potatoes and chili, and fry for approx. 3 minutes on a medium heat while stirring. Next add the cauliflower, ginger, turmeric, cumin and chili powder, and fry for a further 3 minutes.

(If you`re using aubergines or zucchini instead of cauliflower, add these a little later (5 minutes if already deglazed), otherwise they overcook.)

Deglaze with approx. ¼ l water, add tomatoes, coconut milk (or yogurt) and plenty of salt, stir well, and let it simmer for approx. 15-20 minutes with the lid on, until the vegetables and potatoes are soft. Stir now and again, so that nothing burns.

If you like, you can garnish your curry with fresh coriander.

Rice or pita bread are excellent as side dishes.