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Cauliflower and carrot curry with red lentils

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Ingredients for 2 servings:

  • ½ cauliflower
  • 2 carrots
  • 80 g lentils, red
  • 2 tsp rapeseed oil
  • 1 tsp curry powder
  • ½ tsp turmeric
  • ½ liter vegetable broth
  • some ginger, fresh
  • n. B. Coriander leaves, fresh, chopped
  • 2 tbsp sour cream (or vegan alternative)
  • 1 onion(s)
  • Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

WW suitable

Peel and dice the onion. Heat the oil in a non-stick pan and sauté the onion. Peel the carrots and trim the cauliflower florets. Slice both and add them along with the red lentils. Sprinkle with the spices and pour in the vegetable stock. Simmer with the lid on for about 15 minutes. Season to taste, stir in the sour cream, and sprinkle with the cilantro. Serve with rice or boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cauliflower and carrot curry with red lentils

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