Cauliflower curry

Ingredients for the cauliflower curry: 1 cauliflower, 2 fennel bulbs, 2 sweet potatoes, a little ginger, 1 pinch of salt, 3 tbsp curry, 1 chili pepper

Fry the diced ginger, peppers, 1.5 tablespoons of curry and a pinch of salt in frying oil.

Cut the fennel lengthwise, add it and always add a little water to prevent it from burning.

Mix the fennel with the spices. Add the cauliflower and sweet potatoes.

Stir well again, add water, just enough to prevent it from burning.

The vegetable pan is ready after about 15 minutes. Then place 3 ladles of the vegetables in a blender with water and 1.5 tablespoons of curry. Puree and add the creamy sauce back to the vegetables, stir in.

Without cream or other dairy products, you now have a great, creamy cauliflower curry. Can be enjoyed straight away. Today with falafel (chickpea thalers).