Recently I was on Holiday in Nepal and Tibet. Back home I continued preparing curries to keep the Holidayfeeling.
- 6 tomatoes
- 1 large onion
- 4 cloves garlic
- 20 grams of fresh ginger
- 5 tablespoons olive oil
- 4 medium sized potatoes
- 1 carrot
- 1 red paprika
- 200 gram cauliflower
- 1 or 2 fresh green chillies
- 3 teaspoons ground coriander
- 2 teaspoons cumin
- 1 teaspoon kukurma
- 1 teaspoon massalakruiden
- 1 tsp chilli powder
- 2 teaspoons salt
- 2 cups water
- 2 handfuls of fresh coriander
- Cut the onion, garlic and ginger.
- Cut the tomatoes, carrots, potatoes and peppers into medium-sized pieces.
- Cut the cauliflower into small florets.
- Cut the chilli peppers finely and remove the seeds.
- Mix the spices, except for the masala spices.
- Cut the coriander
- Heat the oil in a wok.
- Let the onion bake a few minutes in the oil, then add the garlic and ginger to it.
- Let it bake a few minutes and then add the spices and not long afterwards the tomatoes.
- If necessary add a little water to the mixture.
- When the tomatoes are cooked mash everything in the blender. Then put it back in the pan.
- Add the potatoes and the rest of the water to the sauce and let it simmer for 10 minutes.
- Then add the other vegetables and green chilli peppers. Let everything boil until the vegetables are tender. If necessary, add some water.
- Add at the end the masala spices and the fresh coriander to the curry.
- Serve with rice.