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.
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.
Add 400 ml water with vegetable stock and coconut milk. Bring to the boil, cover and cook for 10-12 minutes.
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.