John Myers
Ingredients for 2 servings:
- 50 g Pardina Lentils
- 300 g pumpkin flesh
- 1 carrot(s)
- 1 piece(s) ginger
- 2 tbsp oil
- 1 tsp curry paste
- 200 ml vegetable stock
- 200 ml coconut milk
- 1 tbsp lime juice
- salt and pepper
- ½ cauliflower
- ½ bunch coriander
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Cook the lentils, then peel and dice the pumpkin and carrot. Finely chop the ginger and sauté in some of the oil. Now add the vegetables and curry paste and deglaze with the stock, then simmer for 10 minutes. Add the coconut milk and season with lime juice, salt, and pepper. Wash and coarsely grate the cauliflower, wash the cilantro, and pick the leaves. Sauté the cauliflower for 5 minutes and season with salt and pepper, then toss with the cilantro and serve with the curry.
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