Lentils-coconut curry with an intimate cauliflower flavour
DIFFICULTY
very easy
very easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 2 Onions
- 1 (approx. 800 g) Cauliflower
- 1 red pepper
- 2 TABLESPOONS Oil
- 1-2 TABLESPOONS red curry paste
- 200 g red lenses*
- 1 TEASPOON Vegetable broth (instant)
- 1 can(s) (425 ml) unsweetened coconut milk
- 1⁄2 Federation flat leaf parsley
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Onions peel and roughly chop. Clean and wash the cauliflower and cut the florets from the stalk. Cut larger florets in half. Clean, wash and roughly dice the bell peppers.
- 2
Heat the oil in a large pot. Steam the onions for about 3 minutes. After about 2 minutes stir in curry paste and sauté briefly. Add cauliflower and paprika and fry briefly. Add lentils.
- 3
Add 400 ml water with vegetable stock and coconut milk. Bring to the boil, cover and cook for 10-12 minutes.
- 4
Wash parsley, shake dry, pluck off leaves and chop finely. Season lentil curry with salt and pepper. Arrange and sprinkle with parsley. Naan bread is delicious with it.
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