Ingredients

Paste

• 2 tablespoons oil
• 1 medium onion
• 3 cm piece of ginger
• 3 cloves garlic
• 1/2 can (200 g) chopped, peeled tomatoes
• 10 cashew nuts

Main Dish

• 2 tablespoons oil
• 1 cinnamon stick
• 1 bay leaf
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon paprika*
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 can chopped tomatoes
• 1 glass water
• 3 smaller potatoes
• 2 glasses cauliflower florets
• fresh cilantro - optional

Preparation

1. In a pot, sauté the diced onion in oil until translucent. Add the peeled, grated ginger and garlic pressed through a garlic press. Fry together briefly. Add the tomatoes and cashew nuts and cook for about 2 minutes. Transfer to a tall blender container and blend with an immersion blender into a paste.