Buy all ingredients right below the recipe
Ingredients
- 2 large tomatoes (approx. 300 g)
- 2 medium yellow onions (approx. 160 g)
- 4 cloves garlic
- 5 g fresh ginger
- 3 tbsp rapeseed oil
- 1.5 tbsp curry powder
- 200 ml water (still)
- 300 g cauliflower florets
- 200 ml cream for cooking (10% fat)
- Juice of ½ lemon
- 2 tsp granulated sugar
- 1 pinch table salt
- 1 pinch ground black pepper
Method
- 1Cut the tomatoes into small pieces. Peel and roughly chop the onions and garlic. Peel and finely grate the ginger.
- 2Heat 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.
- 3Add 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.
- 4Once the cauliflower is almost soft, stir in the cream, reduce the heat to low, and simmer for another 2–3 minutes.
- 5Season the finished curry with salt, pepper, lemon juice, and sugar, then serve.
