1kgCauliflower (corresponds to a medium one, weight given without leaves)
250gRed lentils (equivalent to 1/2 pack)
400mlCoconut milk (60% coconut content, corresponds to 1 can)
5tsp (heaped)Curry (Madras, mild)
2tsp (heaped)Vegetable broth powder
0,5tspPaprika spice (noble sweet)
2Tbsp (heaped)Finely chopped chives (fresh or frozen)
Wash two cups of brown rice (500ml), bring to the boil in twice the amount of salted water and then simmer for about 40 minutes. Meanwhile you have enough time to prepare the curry.
Cauliflower and lentil curry
Dismantle the cauliflower and wash thoroughly.
Put the cauliflower and coconut milk together in a large saucepan, pour 1L of boiling water over them and cook for about 5 minutes. As soon as the water and coconut milk are well mixed, you can season the liquid with the spices (except for the chives and lemon juice). I want to cook a mild curry. Nevertheless, the liquid can still taste strongly spicy. There are also the lenses.
Now add the red lentils and let everything cook again until the lentils are cooked through. This takes about 8 minutes. Finally stir in the chives and lemon juice.
As soon as the rice is also ready, both can be served together.
The recipe is inspired by Antareja's recipe, Indian cauliflower curry. I adjusted the seasoning to my liking and added the red lentils. With the rice and the lentils, the dish becomes a real filler.
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