Fixed cauliflower-lentil curry

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
4.4 40
It's becoming undeniable: Autumn is approaching in leaps and bounds. It's a good thing that there's such delicious soul food as cauliflower curry.
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 Cauliflower
  • 1 red pepper
  • 2 Onions
  • 2 TABLESPOONS Oil
  • 1 TABLESPOON red curry paste
  • 1 can(s) (425 ml each) unsweetened coconut milk
  • 200 g red lentils
  • 1/2 bunch flat leaf parsley
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Clean and wash the cauliflower and divide it into small florets. Clean, wash and chop the peppers. Peel and chop the onions.

  2. 2

    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.

  3. 3

    Wash parsley, shake dry, chop. Season curry with salt and pepper. Arrange and sprinkle with parsley. Naan bread tastes good with it.

Nutrition Facts

KCAL
470 kcal
CARBS
35 g
FATS
27 g
PROTEINS
18 g