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
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
Wash and chop the parsley. Sprinkle curry with parsley and pumpkin seeds. Add crispbread