Clean and wash the cauliflower and divide it into small florets. Clean, wash and chop the peppers. Peel and chop the onions.
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.
Wash parsley, shake dry, chop. Season curry with salt and pepper. Arrange and sprinkle with parsley. Naan bread tastes good with it.