Indian lentil curry with cauliflower

Ingredients for 4 servings:

• 1 cup of lentils, approx. 200 ml content
• ½ cauliflower
• 1 leek(s)
• 3 stalks of celery
• 2 carrots
• 1 tomato(s)
• 1 chili pepper(s)
• 400 ml vegetable stock
• e.g. coconut milk
• 1 tsp coconut oil for frying
• 1 tsp chili flakes
• 1 tsp turmeric
• salt and pepper
• n. B. herbs, fresh
• some lemon juice, freshly squeezed

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

high in protein, vegan

Clean, wash, and chop the vegetables. Sauté the cauliflower in coconut oil and set aside on a plate. Add the remaining vegetables, lentils, vegetable stock, and coconut milk to the pot and simmer for about 15 minutes. Add the cauliflower back in and let the curry simmer for about another 5 minutes over low heat. Then stir in the spices. Serve the curry on a plate, drizzle with lemon juice and a few herbs, and serve. Tip: You can also use other vegetables in the curry. Coconut milk rounds out the dish a bit. I have a YouTube video for this recipe: https://youtu.be/FTMn6XWwyMU