Creamy Cauliflower Curry with Tomatoes

Cut the tomatoes into small pieces. Peel and roughly chop the onions and garlic. Peel and finely grate the ginger.

Heat a medium-sized pot over medium heat and warm the rapeseed oil in it. Add the chopped onions, reduce the heat to low to medium, and sauté the onions until translucent for 4–5 minutes.

Add garlic, tomatoes, curry powder, and grated ginger to the pot. Briefly increase the heat and sauté everything for 1–2 minutes. Pour in 200 ml of water. Add the cauliflower florets, set the heat to high, and bring the water to a boil. Once boiling, reduce the heat to medium and simmer for 15–20 minutes until the cauliflower is soft. Cook without a lid so that the liquid reduces and the curry becomes nicely creamy later.