Cauliflower and lentil pan

Name: Cauliflower and lentil pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 900 g); 250 g Carrots; 80 g dried dates; 2 TABLESPOONS Oil; 200 g red lentils; 1 TEASPOON Curry Powder; 2 TEASPOONS Instant vegetable stock; 3 Stem(s) Coriander; 200 g Greek cream yoghurt; 1 TEASPOON Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 900 g)
250 g Carrots
80 g dried dates
2 TABLESPOONS Oil
200 g red lentils
1 TEASPOON Curry Powder
2 TEASPOONS Instant vegetable stock
3 Stem(s) Coriander
200 g Greek cream yoghurt
1 TEASPOON Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean the cauliflower, wash it and cut it into small florets. Clean and peel the carrots, cut them in half lengthwise and cut into pieces. Cut dates in half lengthwise and cut into slices
2
Heat the oil in a large frying pan. Brown the cauliflower and carrots in it. Add the lentils and dates, fry briefly, dust with curry. Add 500 ml water, bring to the boil, stir in broth and simmer over medium heat for about 10 minutes, stirring from time to time
3
Wash the coriander, dab dry, pluck leaves. Mix 150 g yoghurt with starch. Stir yoghurt into the lentils, season with salt and pepper. Put the rest of the yoghurt as a blob on the lentil pan and sprinkle with coriander green. Indian flatbread tastes good with it