Cauliflower-Lentil-Curry

Name: Cauliflower-Lentil-Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Cauliflower (about 1 kg); 2 large carrots; 50–75 g dried pitted dates or raisins; 2 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 1-2 TEASPOONS Curry; 200 g red lentils; 3 Stem(s) coriander or parsley; 200 g Cream yoghurt (e.g. Greek); 1 TEASPOON Cornstarch

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Cauliflower (about 1 kg)
2 large carrots
50–75 g dried pitted dates or raisins
2 TABLESPOONS Oil
7-10 Tbsp salt and pepper
1-2 TEASPOONS Curry
200 g red lentils
3 Stem(s) coriander or parsley
200 g Cream yoghurt (e.g. Greek)
1 TEASPOON Cornstarch

Directions

1
Clean and wash the cauliflower and divide it into small florets. Peel and wash the carrots, cut them in half lengthwise and cut into pieces. Cut dates into slices.
2
Heat the oil in a large tall pan (with lid). Brown the cauliflower and carrots in it. Season with salt and pepper. Add lentils and dates and fry briefly. Sprinkle with curry and sauté.
3
Add 1/2-3/4 l water, bring to the boil, cover and simmer for about 10 minutes. Stir from time to time.
4
Wash the coriander, shake dry and pluck off the leaves. Stir approx. 3/4 yoghurt and starch until smooth. Stir into the lentils and bring to the boil while stirring briefly (!). Season with salt, pepper and possibly some curry.
5
Arrange the cauliflower curry with the rest of the yoghurt and sprinkle with coriander green. Indian flat bread tastes good with it.
6
Drink tip: cool iced tea or mango lassi.