Cauliflower – Lentil – Curry

Ingredients for 4 servings:

• 1 cauliflower
• 250 g red bell pepper(s)
• 2 cloves garlic
• 500 g waxy potatoes
• 1 red chili pepper(s)
• 1 bunch of spring onions
• 1 tbsp oil
• 80 g lentils, red
• 1 tbsp Indian curry powder
• ½ tsp ginger powder
• 50 g raisins
• 500 ml tomato juice
• Salt
• 1 bunch of parsley
• 1 tbsp lemon juice

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean the vegetables and divide the cauliflower into florets. Cut the bell pepper into thin strips, the spring onions into rings, and the potatoes into large pieces. Chop the deseeded chili pepper and garlic. Heat the oil. Sauté the garlic, chili, potatoes, bell pepper, and cauliflower for 2 minutes over medium heat. Rinse the lentils in cold water. Add the curry, ginger, lentils, raisins, and tomato juice to the vegetables and stir to combine. Season with salt, cover, and cook over medium heat for about 10 minutes. Wash the parsley, drain, and finely chop. Add the spring onions to the curry and cook for another 5 minutes. Finally, season with lemon juice and salt. Sprinkle with parsley and serve. Basmati rice goes well with this dish.