Cauliflower-Lentil-Curry

Name: Cauliflower-Lentil-Curry
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g brown lentils; 300 g Cauliflower; 250 g Carrots; 200 g Leeks (leek); 2 TABLESPOONS Soybean oil; 7-10 Tbsp Curry; 1 TABLESPOON Butter or margarine; 1 chili pepper; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 l Vegetable broth (instant); 2 TABLESPOONS Fresh cream; 1-2 TABLESPOONS Vinegar; 7-10 Tbsp Coriander leaves

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g brown lentils
300 g Cauliflower
250 g Carrots
200 g Leeks (leek)
2 TABLESPOONS Soybean oil
7-10 Tbsp Curry
1 TABLESPOON Butter or margarine
1 chili pepper
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 l Vegetable broth (instant)
2 TABLESPOONS Fresh cream
1-2 TABLESPOONS Vinegar
7-10 Tbsp Coriander leaves

Directions

1
Cook the lentils in boiling water for about 40 minutes and drain. In the meantime, clean and wash the cauliflower and cut it into small florets. Peel and wash the carrots and cut them into fine slices.
2
Clean, wash and cut the leek into rings. Heat the oil. Fry the cauliflower for about 5 minutes, dust with curry and remove. Add fat to the frying fat. Sauté carrots, leek and lentils for about 2 minutes.
3
Clean the chilli pepper, cut lengthwise, remove seeds, wash and cut into rings. Season vegetables with salt, pepper and chili. Add cauliflower again. Deglaze with broth and cook for about 8 minutes. Stir in crème fraiche.
4
Season to taste with vinegar. Serve sprinkled with coriander.