Cauliflower – lentil – curry with persimmon

Ingredients for 4 servings:

• 1 cauliflower
• 1 carrot(s)
• 1 parsley root
• 1 persimmon
• 3 tbsp butter (for the vegetables)
• 1 tbsp butter (for persimmon)
• 400 ml coconut milk
• 4 tbsp lentils, red (slightly heaped tbsp)
• 2 tbsp curry powder
• Salt
• Cayenne pepper
• 2 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the cauliflower, divide it into florets, wash it, and shake it dry. Peel the carrot and root parsley, wash it, and cut it into approximately 5 mm thick slices. Clean, wash, and slice the persimmon. Briefly fry the vegetables in hot butter, add a little salt. Sprinkle the curry powder over the cauliflower and sauté briefly. Pour in the coconut milk, bring everything to a boil, and cook covered for about 5 minutes. Add the lentils and cook covered for another 10 minutes, stirring frequently (to prevent burning). Meanwhile, briefly fry the persimmon slices on both sides in the remaining butter. Finally, season the curry dish with salt and a little cayenne pepper and divide it between plates. Garnish with the persimmon and sprinkle with parsley. Enjoy!