For the cauliflower-carrot curry, mix all the ingredients for the spice mixture. Finely dice the onion and garlic. Peel radish, carrots and potatoes and cut into pieces.
Cut cauliflower into florets. In a saucepan, melt the ghee, sauté the onion and garlic in it, add the spice mixture, mix everything well.
Add the radish, carrots and potatoes as well, mix everything well so that the vegetables are also wetted with the spice mixture. Continue to sauté briefly, but be careful not to burn the spices.
Deglaze with coconut milk, add vegetable soup and cook covered for 10 minutes (medium heat). Then add the cauliflower florets, mix everything well and simmer covered for another 10 – 12 minutes.
Season to taste with salt and pepper.