Lentil vegetable curry

Name: Lentil vegetable curry
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 300 g Cauliflower; 150 g Carrot; 1 tsp (5 g) Butter; 1-2 TEASPOONS Curry; 200 ml Vegetable broth; 50 g Whipped cream; 30 g red lentils; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley and thyme; 1 tablespoon (10 g) Pumpkin seeds; 2 discs (10 g each) Crispbread

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

300 g Cauliflower
150 g Carrot
1 tsp (5 g) Butter
1-2 TEASPOONS Curry
200 ml Vegetable broth
50 g Whipped cream
30 g red lentils
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parsley and thyme
1 tablespoon (10 g) Pumpkin seeds
2 discs (10 g each) Crispbread

Directions

1
Clean the cauliflower, wash it and cut it into small florets. Peel and wash the carrot and cut it into sticks. Melt butter. Sweat curry in it. Add cauliflower and carrot sticks. Deglaze with broth and cook covered for 5 minutes.
2
Add cream and lentils, cook for another 10 minutes. Season with salt and pepper. Herbs, wash, chop and stir in. Serve sprinkled with pumpkin seeds. Serve with crispbread