Cauliflower curry with lentils

Name: Cauliflower curry with lentils
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g brown lentils; 2 (approx. 250 g) Carrots; 250 g Leeks (leek); 1 (approx. 1 kg) Cauliflower; 1/2 small chili pepper; 2 TABLESPOONS Oil; 2-3 TEASPOONS Curry; 7-10 Tbsp salt, white pepper; 1 TEASPOON Vegetable broth (instant); 3-4 Tbsp Fresh cream; 1-2 TABLESPOONS Vinegar; 1 pinch Sugar; 7-10 Tbsp Coriander or smooth; 7-10 Tbsp Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g brown lentils
2 (approx. 250 g) Carrots
250 g Leeks (leek)
1 (approx. 1 kg) Cauliflower
1/2 small chili pepper
2 TABLESPOONS Oil
2-3 TEASPOONS Curry
7-10 Tbsp salt, white pepper
1 TEASPOON Vegetable broth (instant)
3-4 Tbsp Fresh cream
1-2 TABLESPOONS Vinegar
1 pinch Sugar
7-10 Tbsp Coriander or smooth
7-10 Tbsp Parsley

Directions

1
Rinse lenses. Pre-cook in approx. 1/2 l boiling water for approx. 30 minutes
2
In the meantime clean or peel and wash the vegetables. Cut carrots into slices, leek into rings. Divide cauliflower into florets. Carve the chilli lengthwise, remove seeds and chop finely
3
Fry the vegetables in hot oil for about 3 minutes. Sprinkle with curry and sauté briefly. Season with chilli, salt and pepper. Deglaze with 1/2 l water, bring to the boil and stir in broth. Drain, drain and add the lentils. Steam covered for about 12 minutes.
4
Stir in the crème fraiche. Season to taste with vinegar, salt, pepper and sugar. Arrange on a plate. Garnish with coriander if desired.
5
Collect the lentil water, add water to 1/2 l
6
fill up and pour into the vegetables. The sauce
7
then becomes a little darker