Summary

Ingredients

• 2 onion (s), red
• 0.5 ½ bunch spring onion (s)
• 0.5 ½ head cauliflower
• 1 red pepper (s)
• 1 tablespoon curry paste, red
• 1 teaspoon curry paste, green
• 200 g lentils, red
• 200 ml vegetable stock
• 0.25 ¼ bunch parsley, alternatively frozen
• 400 ml coconut milk
• salt and pepper
• 1 tablespoon oil

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Instructions

1. First cut the red onions into small cubes. Wash the cauliflower, cut off the florets and cut the florets in half if necessary. Wash the peppers and cut into small pieces.
2. Then sweat the onion cubes in the oil over medium heat and after a few minutes stir in the red and green curry paste and roast for another 2 minutes. Add cauliflower and paprika and stir-fry for a few minutes. Add the lentils, stir again and fry with them. Add the stock and coconut milk and bring to the boil. Close the lid of the pot and let everything simmer over low heat for about 10 minutes.
3. Cut the spring onions into rings and finely chop the parsley. Season the curry with salt and pepper and serve sprinkled with spring onions and parsley.
4. It goes well with naan bread or rice.