Summary

Ingredients

For the curry:

• 1 cup lentils, approx. 200 content
• 0.5 ½ cauliflower
• 1 leek stick (s)
• 3 stalks celery
• 2 carrot (s)
• 1 tomato (s)
• 1 chilli pepper (s)
• 400 ml vegetable stock
• coconut milk
• 1 teaspoon coconut oil for frying

For seasoning:

• 1 teaspoon chilli flakes
• 1 teaspoon turmeric
• salt and pepper

To serve:

• Herbs, fresh
• some lemon juice, freshly squeezed

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Instructions

1. Clean, wash and cut the vegetables. Fry the cauliflower in coconut oil and store on a plate. Put the remaining ingredients in the saucepan and let simmer for about 15 minutes. Add the cauliflower again and let the curry steep for about 5 minutes on a low heat. Then stir in the spices.
2. Arrange the curry on a plate, add some lemon juice and a few herbs to the curry and serve the dish.
3. Tip: You can also use other vegetables for the curry. The meal is rounded off with coconut milk.