Cauliflower Curry

3 SERVINGS

Do hodinky

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INGREDIENTS

2 large tomatoes (2× approx. 150 g)
2 medium yellow onions (2× approx. 80 g)
4 cloves of garlic
5 g fresh ginger
3 tablespoons canola oil
1.5 tablespoons curry powder
200 ml water
300 g cauliflower florets
200 ml cooking cream (12% fat)
Juice of 1⁄2 medium lemon
2 teaspoons white granulated sugar (optional)
Salt
Pepper

INSTRUCTIONS

1
Cut the tomatoes into smaller pieces. Peel and coarsely chop the onion and garlic. Peel and finely grate the ginger.
2
Take a medium-sized pot and heat the canola oil over medium heat. Then add the chopped onion to the pot, reduce the heat to low to medium, and sauté the onion for 4–5 minutes.
3
Add the chopped garlic, chopped tomatoes, curry powder, and grated ginger to the pot, increase the heat to medium, sauté everything for 1–2 minutes, and then pour in 200 ml of water. Next, add the cauliflower, increase the heat to high, and bring the water to a boil. Once the water boils, reduce the heat to medium and cook for 15–20 minutes until the cauliflower is tender. Cook without a lid to reduce the water and make the curry nice and thick after adding the cream.
4
Once the cauliflower is almost tender, add the cream, reduce the heat to low, and cook for another 2–3 minutes.
5
Season the cooked mixture with salt, pepper, lemon juice, and sugar, and serve.

30 minut v kuchyni

Do you want to enjoy a delicious meal but weren't born to spend half a day at the stove? Then you're in the right place! Cook quickly, deliciously, and affordably. The author of the photograph is Marie Bartošová.