Potato and cauliflower curry

Ingredients for 4 servings:

1 tablespoon olive oil
1 onion
4 cloves garlic
ginger ½ thumb size
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon curry powder
1 small head of cauliflower
300 g potatoes
250 g canned Turkish peas
820 g canned tomatoes
200 ml sweet cream
pinch of salt
fresh coriander, cooked rice, fat-free yoghurt for serving

Preparation:

Chop the onion, garlic, and ginger.
Pour the oil into a bowl, select the “frying” mode, and set the temperature to 160°C.
Place the onions, garlic, and ginger in the bowl and cook for about 7 minutes, stirring occasionally.
Add the cumin, coriander, and curry powder, stir, and cook for another 2 minutes.
Divide the cauliflower into smaller florets and cut the potatoes into pieces as large as the cauliflower florets.
Add the vegetables to the bowl along with the rinsed Turkish peas, canned tomatoes, cream, and salt. Mix thoroughly.
Select the “multi” mode, set the temperature to 120°C, and cook for 1 hour.
Serve the curry with boiled rice, fresh coriander, and fat-free yogurt.