Summary

Ingredients

• 250 g cauliflower
• 150 g lentils, red
• 1 onion (s)
• 1 clove garlic
• 1 teaspoon curry paste, red, amount to taste and heat
• 0.25 teaspoon ¼ turmeric
• some cumin
• some lime juice
• salt
• some coconut oil
• 400 ml vegetable stock, possibly more
• 100 ml coconut milk

To garnish:

• 1 tablespoon onion rings, deep-fried
• 2 stalks coriander
• possibly chilli pepper (s)

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Instructions

1. Clean the cauliflower, cut into small florets, wash. Put the lentils in a sieve, rinse well under running water. Peel and chop the onion and garlic.
2. Heat the oil in a saucepan to medium temperature. Sauté the onion until translucent, add the garlic, spices, cauliflower and lentils, sauté briefly, deglaze with the broth and coconut milk. Cover and cook for eight to ten minutes.
3. Put some cauliflower florets aside for the garnish, finely puree the rest with the hand blender. If necessary, add a little more stock. Season to taste with salt and lime juice, serve with a garnish of cauliflower florets, onion rings, coriander and possibly chilli.