Cauliflower Curry

Cut the tomatoes into smaller pieces. Peel and roughly chop the onion and garlic. Peel and finely grate the ginger.

Take a medium-sized pot and heat the rapeseed 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.

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, then pour 200 ml of water into the pot. 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 softens. Cook without a lid so that the water reduces and the curry becomes nicely thick after adding the cream.