Blumenkohl-Kartoffel-Kichererbsen-Curry (Aloo Gobi)

Zubereitung

1. Fry the cubed potatoes in oil for 5 minutes with curry powder, turmeric and salt.
2. Add the cauliflower florets and the crushed tomatoes with 100 ml water and simmer covered for 15 minutes.
3. Add the chickpeas and cubed tofu and cook for 5 more minutes.
4. Finish with a squeeze of lemon and serve.