Creamy Cauliflower Curry | Quick Vegetarian Lunch

Cut the tomatoes into smaller pieces. Peel the red onion and garlic, then chop them roughly. 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, and sauté for 4-5 minutes.

Add the garlic, tomatoes, curry powder, and grated ginger to the onion. Sauté over medium heat for 1-2 minutes, then pour in 200 ml of water. Next, add the cauliflower florets, increase the heat to high, and bring to a boil. Once boiling, reduce to medium heat and cook uncovered for 15-20 minutes, until the cauliflower softens and the sauce thickens.