Cauliflower and sweet potato curry
Suitable for pre-cooking. Good dish for the evening. What is left over can be frozen. This dish is for 2 people.
| Quantity | Ingredients |
|---|---|
| 3 | Onions |
| 3 | Garlic cloves |
| 3 cm | Ginger |
| 3 TBSP. | Frying oil |
| 1 TSP | Mustard seeds |
| 1 TSP | Cardamom |
| 1 TSP | Curcuma |
| 1/4 TSP | Cayenne pepper |
| 2 | Sweet potatoes |
| 1 | Cauliflower |
| 6 tablespoons, possibly more | Water |
Peel and dice the onions. Peel and crush the garlic cloves. Peel and dice the ginger.
Stir-fry these ingredients in oil, mustard seeds, cardamom, turmeric and cayenne pepper.
Peel and dice the sweet potatoes together with the cauliflower florets
Fry in the spices, stirring constantly.
Add water and simmer until the vegetables are cooked, approx. 12 – 15 minutes.
