Creamy Cauliflower Curry with Tomatoes

Cut the tomatoes into small pieces. Peel and roughly chop the onions and garlic. Peel and finely grate the ginger.

In a medium-sized pot, heat the rapeseed oil over medium heat. Add the onions and sauté over low to medium heat for approx. 4–5 minutes until translucent.

Add garlic, tomatoes, curry powder, and grated ginger to the pot. Sauté everything over medium heat for 1–2 minutes, then pour in 200 ml of water. Add the cauliflower, increase the heat, and bring to a boil. Once boiling, reduce the heat to medium and simmer uncovered for 15–20 minutes until the cauliflower is soft and the liquid has reduced slightly.