Cauliflower and lentil curry

Ingredients for 2 servings:

• 400 g cauliflower
• 3 m.-sized carrot(s)
• 1 onion(s)
• 120 g lentils
• 3 slice(s) fresh ginger
• 3 tbsp sesame oil
• 1 garlic clove(s)
• 1 tbsp cumin
• 2 tsp curry
• ½ liter vegetable broth
• 2 tbsp sour cream
• Salt
• Harissa or chili

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Sprinkle the lentils with the cumin, cover well with water, and simmer for about 40 minutes. The lentils should still have some bite. In the meantime, peel and slice the carrots. Clean the cauliflower and divide or cut it into larger florets. Halve the onion and cut into half slices. Finely chop the three ginger slices. Also finely chop the garlic clove. Heat 2 tablespoons of sesame oil in a pan and fry the cauliflower florets for about 5 minutes, dust with curry powder, and let it roast briefly. Add another tablespoon of oil, then stir in the onion, garlic, ginger, and carrots, fry briefly, and deglaze with the vegetable stock. Simmer gently for 8-10 minutes, until the cauliflower and carrots are tender. Add the cooked lentils, mix well, and season with harissa and salt. Simmer for another 1-2 minutes. Finally, refine with 2 – 3 tablespoons of sour cream, but do not let it boil any further.