Fried cauliflower salad with curry yoghurt sauce
very easy
30 mins
30 mins
Ingredients
- 1 cm ginger root
- 4 Spring onions
- 2 Tomatoes
- 1 (approx. 800 g) small head cauliflower
- 1 can(s) (425 ml) Chickpeas
- 5 TABLESPOONS Olive oil
- 3 TABLESPOONS Curry Powder
- 200 g Greek cream yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper from the mill
Directions
- 1
Peel and finely grate the ginger. Clean and wash spring onions and cut into fine rings. Wash and quarter tomatoes, remove seeds. Cut quarter into pieces. Clean and wash the cauliflower, cut the florets from the stalk and possibly cut smaller.
- 2
Place the chickpeas in a sieve and drain well.
- 3
Heat the oil in a large frying pan. Fry the cauliflower for about 5 minutes while turning. Add chick peas, ginger and 2 tbsp. curry. Fry for another 5 minutes.
- 4
In the meantime mix yoghurt and 1 tablespoon curry. Season to taste with salt. Add the tomatoes to the end of the frying time and heat up briefly. Season to taste with salt and pepper. Let the pan vegetables cool down for about 20 minutes and arrange them on plates with yoghurt.
- 5
Sprinkle with spring onions.
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