Dice the washed and peeled potatoes, wash and dry the cauliflower and tomatoes. Remove the seeds from the tomatoes and cut them into cubes. Finely grate the peeled ginger.
Fry the potato cubes and the cauliflower florets in clarified butter until light, add the spices cumin, coriander and garam masala.
Add the garlic, ginger and diced tomatoes and pour in water, salt and simmer gently, covered, for 1/2 hour.
Stir from time to time, add more water if needed.
Preparation Tip:
Add a little coconut milk to the curry.
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