Cauliflower curry

Ingredients for 3 servings:

• 1 cauliflower
• 4 carrots
• 2 tbsp pumpkin seeds
• 2 tbsp butter
• 1 tbsp curry powder
• 100 g sour cream (vegan: replace with Creme Vega or coconut milk)
• ¼ liter broth
• 50 g lentils, red
• e.g. parsley, chopped
• n. B. Thyme, chopped
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

simple and vegetarian, also vegan possible

Clean the cauliflower and divide it into florets. Peel the carrots and cut them into sticks. Heat the butter and briefly sauté the curry powder in it. Then fry the cauliflower florets and carrot sticks in it. When everything is nicely browned, add the stock and sour cream. Bring to a boil briefly and simmer covered for about 20 minutes. Toast the pumpkin seeds if desired. After 20 minutes of cooking time, add the red lentils and simmer for about another 10 minutes. Just before serving, add the chopped herbs and sprinkle the pumpkin seeds on top. We like to eat this curry with rice, but delicious Indian bread is also not to be sniffed at. Tip: I have also used regular lentils. The taste is hardly any different, at most it changes the appearance. If you use other lentils, simply cook everything according to the recipe and add the lentils at the right time depending on the cooking time.