Fixed cauliflower-lentil curry

Name: Fixed cauliflower-lentil curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Cauliflower; 1 red pepper; 2 Onions; 2 TABLESPOONS Oil; 1 TABLESPOON red curry paste; 1 can(s) (425 ml each) unsweetened coconut milk; 200 g red lentils; 1/2 bunch flat leaf parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

It's becoming undeniable: Autumn is approaching in leaps and bounds. It's a good thing that there's such delicious soul food as cauliflower curry.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Cauliflower
1 red pepper
2 Onions
2 TABLESPOONS Oil
1 TABLESPOON red curry paste
1 can(s) (425 ml each) unsweetened coconut milk
200 g red lentils
1/2 bunch flat leaf parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean and wash the cauliflower and divide it into small florets. Clean, wash and chop the peppers. Peel and chop the onions.
2
Heat the oil in a pot. Briefly sauté the vegetables, diced onion and curry paste in it. Add coconut milk and 400 ml water, bring to the boil and cook for about 5 minutes. Add the lentils and continue cooking for 8-10 minutes.
3
Wash parsley, shake dry, chop. Season curry with salt and pepper. Arrange and sprinkle with parsley. Naan bread tastes good with it.