Lentil and Coconut Curry with Cauliflower

Summary

Ingredients

• 200 g lentils, red
• 1 cauliflower, approx. 800 g
• 1 red pepper (s)
• 2 tablespoons oil
• 1 tablespoon curry paste
• 400 ml vegetable stock
• 1 can coconut milk
• 0.5 ½ bunch parsley or coriander
• 2 medium onion (s)

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Instructions

1. Dice the onions and cut the pepper into 1 - 2 cm cubes. Cut the cauliflower into bite-sized pieces.
2. Heat the oil, sauté the onions until translucent, stir in the curry paste and sweat with it. Add paprika and cauliflower and sauté. Add the lentils, the stock and the coconut milk, bring to the boil briefly and simmer for about 12 minutes. Season with salt and pepper and, depending on your taste, with cumin. Sprinkle with the chopped herbs.
3. Bread tastes good with it.
4. 400 Kcal per serving.