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Lentil and cauliflower curry
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 537
  • Fat about 23g
  • Carbohydrates about 51g
  • Protein about 25g
This is needed
This is needed for 4 people
Vegetables
  • 1 garlic clove
  • 2 spring onion incl. green part
  • 1 stick lemongrass
  • 2 cm ginger
  • 600 g cauliflower
  • 300 g carrots
Curry
  • 1.5 tbsp tomato puree
  • 2 tbsp sesame oil
  • 1 tbsp mild curry powder
  • 250 g red lentils
  • 2 tbsp yellow curry paste
  • 2.5 dl coconut milk
  • 6 dl water
  • 0.5 tsp salt
  • 1 lime
To serve
  • 30 g cashew nuts
  • 1 red-skinned apple
Tools
  • Apron, Cooking spoon, Garlic press, Knife, Lemon grater, Lemon squeezer, Measuring cup, Pan, Rösti grater, Tablespoon, Teaspoon, Timer, Cutting board, Kitchen scales
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And that's how it's done
And that's how it's done
Vegetables
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.
Curry
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.
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.
Squeeze out the lime juice, add to the curry.
To serve
Coarsely chop the nuts, dice the apple. Plate up the curry, scatter the nuts and apple on top.