Summary

Ingredients

• 1 cauliflower
• 250 g red pepper (s)
• 2 cloves garlic
• 500 g potato (s), waxy
• 1 chilli pepper (s), red
• 1 bunch spring onion (s)
• 1 tablespoon oil
• 80 g lentils, red
• 1 tablespoon curry powder, Indian
• 0.5 teaspoon ½ ginger powder
• 50 g raisins
• 500 ml tomato juice
• salt
• 1 bunch parsley
• 1 tablespoon lemon juice

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Instructions

1. Clean the vegetables, cut the cauliflower into florets. Cut the bell pepper into fine strips, the spring onions into rings and the potatoes into large pieces. Chop the pitted chilli and garlic.
2. Heat the oil. Sauté the garlic, chilli, potatoes, paprika and cauliflower for 2 minutes over medium heat. Rinse lentils in cold water. Add the curry, ginger, lentils, raisins and tomato juice to the vegetables, stir. Season with salt and cook covered over medium heat for about 10 minutes.
3. Wash, drain and finely chop the parsley. Now add the spring onions to the curry and cook for another 5 minutes. Finally, season with lemon juice and salt.
4. Serve sprinkled with parsley. Basmati fits in with that.