Cauliflower-Lentil-Curry

Name: Cauliflower-Lentil-Curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cauliflower; 1 medium-sized carrot; 1 Stem fresher or slightly; 7-10 Tbsp dried thyme; 1 tsp (5 g) Butter or margarine; 1 TEASPOON Curry; 7 TABLESPOONS low-fat milk; 1 knife tip Vegetable broth; 2 tablespoons (30 g) red lentils; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1-2 stem(s) Parsley; 1 tsp (4 g) Pumpkin seeds; 1 washer Crispbread

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 cauliflower
1 medium-sized carrot
1 Stem fresher or slightly
7-10 Tbsp dried thyme
1 tsp (5 g) Butter or margarine
1 TEASPOON Curry
7 TABLESPOONS low-fat milk
1 knife tip Vegetable broth
2 tablespoons (30 g) red lentils
7-10 Tbsp Salt
7-10 Tbsp white pepper
1-2 stem(s) Parsley
1 tsp (4 g) Pumpkin seeds
1 washer Crispbread

Directions

1
Clean and wash the cauliflower and divide it into florets. Peel and wash the carrot and cut it into sticks. Wash and pluck the thyme
2
Fry the cauliflower and carrot in hot fat. Sprinkle with curry and sauté briefly. Stir in 3 tablespoons of water, milk and stock. Bring everything to the boil, cover and cook for about 15 minutes. Rinse the lentils and cook for about 10 minutes. Season to taste with salt and pepper
3
Wash and chop the parsley. Sprinkle curry with parsley and pumpkin seeds. Add crispbread