Cauliflower stir-fried with tomatoes, ginger, garlic, curry and chili pepper.
Cut the tomato crosswise at the bottom. Immerse them for 20 sec. in boiling water. Take them out and let cool. Then peel the sheet off.
Remove the skins and seeds and cut the flesh into small cubes.
Peel the ginger and finely chop the garlic and chili pepper.
Heat the oil in a skillet or wok. Add the ginger, garlic and chili pepper and fry the whole for 30 seconds.
Add the cauliflower florets and stir-fry for 3 minutes. Mix in the tomatoes and curry cubes and add a little water.
Place a lid on the pan and simmer for 5 minutes on a medium heat until the cauliflower is al dente. Season with pepper and salt.
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