Break cauliflower into florets.

Fry caraway seeds and chili pepper in vegetable oil for 30 seconds. Add coriander, curcuma and fry for another several seconds. Add diced potato and stir-fry for 2-3 minutes. Then add cauliflower and fry for 3 minutes. Pour 4 tablespoons of water, season with salt, civer and stew over medium heat for 10 minutes until ready.

At the end of the cooking add yogurt and boil for several minutes until thickens.

Serve with sliced tomatoes. Top with greens.