Cauliflower Curry with Tomatoes and Cream

Cut the tomatoes into small pieces. Peel the onion and garlic, then finely chop them. Peel the ginger and grate it finely.

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

Add the garlic, tomatoes, curry powder, and grated ginger to the pot. Increase the heat to medium and sauté for 1–2 minutes, then pour in the 200 ml of water. Add the cauliflower florets, increase the heat to maximum, and bring the mixture to a boil. Once it boils, reduce the heat to medium and simmer for 15–20 minutes, until the cauliflower softens. Cook uncovered to allow the water to reduce, so the curry thickens well after adding the cream.