Lentil curry pot

Ingredients for 2 servings:

• 2 onions, red
• ½ bunch of spring onions
• ½ cauliflower
• 1 bell pepper(s), red
• 3 tbsp coconut oil
• 1 tbsp red curry paste
• 1 tsp curry paste, green
• 200 g lentils, red
• 200 ml vegetable stock
• 400 ml coconut milk
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Dice the red onions. Cut the florets off the cauliflower, halve the larger ones again and wash them all. Wash and finely dice the bell peppers. Sauté the diced onions in coconut oil over medium heat. After a few minutes, stir in the red and green curry paste and fry for another 2 minutes. Then add the cauliflower and bell peppers and stir everything in, then fry for a few more minutes. Add the lentils, stir again and fry. Add the stock and coconut milk and bring everything to a boil. Then put the lid on the pot and simmer over low heat for about 10 minutes. Slice the spring onions into rings and finely chop the parsley. Season the curry with salt and pepper and serve in large bowls. Garnish with spring onions. Delicious with bread and yogurt dip.