Summary

Ingredients

• 500 g frozen cauliflower (cut into florets)
• 200 g canned lentils with soup reens
• 2 small apricot (s), if available
• 1 small onion (s)
• 2 large tomato (s)
• 1 small chilli pepper (s), pickled or fresh, red
• 1 tablespoon oil
• 1 ½ teaspoon cumin
• 1 tablespoon turmeric
• 2 teaspoons ginger
• 1 tablespoon, heaped tomato paste
• 1 teaspoon curry powder
• 0.5 teaspoon ½ paprika, hot
• 0.25 teaspoon ¼ cayenne pepper or chilli flakes
• 1 teaspoon balsamic vinegar
• 125 g tomato puree
• 200 g coconut milk
• 2 teaspoons broth, grained
• 1 squirt lemon juice
• 1 pinch (s) sugar
• 80 g yourt
• 1 teaspoon apricot jam

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Instructions

1. Let the cauliflower thaw a little. Drain the lentils and rinse a little. Scald, peel and dice the tomatoes, dice the onion and chilli pepper as well. Mix the cumin with the ginger and turmeric. If you have apricots on hand, you peel them and puree them.
2. Heat the oil in a pan. Briefly sauté the onion and chilli cubes. Add the spice mixture, toast briefly, then add the tomato paste and sweat briefly, also at not too high a heat. Add the tomato puree, diced tomatoes, lentils, cauliflower, granulated stock and coconut milk and stir everything well. Add the curry powder, paprika powder, cayenne pepper, salt, pepper and vinegar. Cover and simmer over a medium heat for 20-25 minutes, stirring occasionally.
3. Stir in lemon juice, sugar, pureed apricots, apricot jam and yoghurt and season everything again strongly with curry, ginger, cumin, salt and pepper.
4. If you like, you can add rice or just enjoy it.
5. If you want it meaty, you can also cut poultry, beef or pork into strips, sear them separately on all sides and then finish cooking in the curry after adding coconut milk and tomato puree.