Spice vegetables

Name: Spice vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 ripe tomatoes; 1 (approx. 250 g) small aubergine; 2 red peppers; 1 (approx. 600 g) small head cauliflower; 1 Onion; 1 Garlic clove; 1 hazelnut-sized piece of ginger; 7-10 Tbsp Salt; 150 g frozen peas; 4 TABLESPOONS Olive oil; 1 tsp curry powder; 1 pinch Coriander seed; 2 Cardamom Capsules; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 ripe tomatoes
1 (approx. 250 g) small aubergine
2 red peppers
1 (approx. 600 g) small head cauliflower
1 Onion
1 Garlic clove
1 hazelnut-sized piece of ginger
7-10 Tbsp Salt
150 g frozen peas
4 TABLESPOONS Olive oil
1 tsp curry powder
1 pinch Coriander seed
2 Cardamom Capsules
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice

Directions

1
Wash, clean and dice the tomatoes and aubergine. Halve, clean, wash and chop the peppers. Cut cauliflower into small florets. Peel onion, ginger and garlic. Dice onion. Chop garlic and ginger finely
2
Cook the cauliflower in salted water for about 4 minutes. Add peas about 1 minute before the end of cooking time. Drain and quench briefly under cold water
3
Heat the oil in a large frying pan. Sauté the peppers and aubergine for about 4 minutes. Add onions, garlic, ginger, curry, coriander and cardamom capsules and stir-fry for approx. 2 minutes. Add tomato cubes and 2 tablespoons of water. Season to taste with salt, pepper and some lemon juice. Simmer vegetables for about 4 minutes at low heat
4
Add cauliflower and peas and mix. Fry for another 2-3 minutes and season again. Serve hot or cold
5
With four people: