Summary

Ingredients

• 1 bunch spring onion (s)
• 500 g potato (s)
• 350 g cauliflower
• 400 g chicken fillet (s)
• salt and pepper
• 150 g lentils, red
• 2 tablespoons oil
• 1 tablespoon curry
• 600 ml vegetable stock
• 200 g whipped cream

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Instructions

1. 1. Cut the spring onions into rings. Peel the potatoes and cut into cubes. Divide the cauliflower into florets. Cut the chicken fillets into bite-sized pieces and season with salt and pepper.
2. 2. Heat the oil in a saucepan and fry the chicken pieces in it. Remove and set aside. Sauté the curry and spring onions in the frying fat for 2 minutes. Add the potatoes and lentils. Deglaze with vegetable stock and bring to the boil. Cover and cook over medium heat for about 15 minutes.
3. 3. Add cauliflower and chicken after 10 minutes. Finally stir in the cream and simmer covered for another 5 minutes.