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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 rapeseed oil
- 1.5 tablespoons curry powder
- 200 ml water
- 300 g cauliflower florets
- 200 ml cooking cream (12% fat)
- Juice from 1⁄2 medium lemon
- 2 teaspoons white granulated sugar (optional)
- Salt
- Pepper
INSTRUCTIONS
- 1Cut the tomatoes into smaller pieces. Peel and roughly chop the onion and garlic. Peel and finely grate the ginger.
- 2Take 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.
- 3Add 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.
- 4Once the cauliflower is almost soft, pour in the cream, reduce the heat to low, and cook for another 2–3 minutes.
- 5Season the cooked mixture with salt, pepper, lemon juice, and sugar, then serve.
30 minut v kuchyni
Do you want to enjoy a delicious meal, but weren't born to spend half a day in the kitchen? Then you've come to the right place! Cook quickly, deliciously, and affordably. The author of the photograph is Marie Bartošová.