Vegetable Curry

Peel the potatoes and cut into 1.5 cm cubes. Boil in salted water for 10 minutes, remove and drain.

Peel the onions and garlic and chop both finely. Remove the ends from the beans and cut them slightly diagonally into 3 cm long pieces. Peel the carrots and cut into 1 cm cubes. Clean the celery and cut into slices. Blanch the tomatoes briefly, rinse with cold water, skin, quarter, remove the stalk and seeds and dice the flesh. Halve the chilli lengthwise, remove the stalk, seeds and septum and cut the flesh into fine strips. Chop the lemongrass. Peel and finely dice the ginger.

Heat the oil in an appropriately sized saucepan. Stir-fry the panch foron in it for 2 minutes until the spices begin to smell fragrant. Add the diced onion and garlic and sauté for 2 minutes. Add the beans, carrots and celery and sweat for another 2 minutes. Stir in the turmeric. Mix in the chilli, lemongrass, ginger and tomatoes and season. Pour in the stock and steam everything for 5 minutes. Add the potatoes, peas and cauliflower and cook the curry for another 10-15 minutes until the potatoes are soft. Season if necessary and serve on plates.

Make the spice mixture "Panch Foron" yourself: mix equal parts of fennel seeds, cumin, black cumin, brown mustard seeds and fenugreek seeds (can also be omitted) and fill into a well-sealing jar.