Lentil andcauliflowercurry
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 2spring onions incl. green parts
- 1garlic clove
- 1 sticklemongrass
- 2 cmginger
- 600 gcauliflower
- 300 gcarrots
- 2 tbspsesame oil
- 2 tbspyellow curry paste
- 1 tbspmild curry powder
- 1 ½ tbsptomato puree
- 250 gred lentils
- 6 dlwater
- 2 ½ dlcoconut milk
- ½ tspsalt
- 1lime
- 30 gcashew nuts
- 1red-skinned apple
Instructions
Step 1
VegetablesStep 2
Cut the onions (incl. greens) into thin rings, press the garlic. Finely chop the lemongrass core. Finely grate the ginger. Separate the cauliflower into florets. Grate the carrots.Step 3
CurryStep 4
Heat the oil in a pan, add the onions, garlic, lemongrass, ginger, curry paste, curry powder and tomato puree, sauté for approx. 3 mins. Add the lentils and cauliflower, cook briefly.Step 5
Pour in the water and coconut milk, cover and simmer for approx. 15 mins. Add the carrots, simmer for a further 15 mins. while stirring occasionally, season with salt.Step 6
Squeeze out the lime juice, add to the curry.Step 7
To serveStep 8
Coarsely chop the nuts, dice the apple. Plate up the curry, scatter the nuts and apple on top.