Lentil Curry with Cauliflower


Rating: 3.50 / 5.00 (12 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:

















Instructions:

Peel the potatoes and cut them into quarters lengthwise. Clean cauliflower and divide into large roses on the spot. Peel onions and cut into thin slices.

Sauté onions, potatoes and lentils in 60 grams of butter, quickly fold in curry. Add cauliflower, stock, salt, garlic pressed through, cumin and chili sauce, simmer quietly on low heat with lid closed for 15 to 20 minutes, stirring occasionally.

Coarsely chop cashews and fry in remaining butter, turning until golden brown. Add coconut and fry briefly. Chop parsley and mint and mix into the curry, sprinkle with the cashew-coconut mixture.

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