Lentil and cauliflower curry

Lentil and cauliflower curry

45 Min. Active
45 Min. Total
537 kcal per person
vegan, lactose-free, healthy and balanced
Nutritional value / person: Fat: 23 g, Carbohydrate: 51 g, Protein: 25 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Cooking spoon
  • Garlic press
  • Knife
  • Lemon grater
  • Lemon squeezer
  • Measuring cup
  • Pan
  • Rösti grater
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

2 spring onions incl. green parts
1 garlic clove
1 stick lemongrass
2 cm ginger
600 g cauliflower
300 g carrots

Curry

2 tbsp sesame oil
2 tbsp yellow curry paste
1 tbsp mild curry powder
1 ½ tbsp tomato puree
250 g red lentils
6 dl water
2 ½ dl coconut milk
½ tsp salt
1 lime

To serve

30 g cashew nuts
1 red-skinned apple

How it's done

The kids can help at the marked areas .

Vegetables

2 spring onions incl. green parts
1 garlic clove
1 stick lemongrass
2 cm ginger
600 g cauliflower
300 g carrots

Cut the onions (incl. greens) into thin rings, press the garlic. Finely chop the lemongrass core. Finely grate the ginger. Separate the cauliflower into florets. Grate the carrots.

Curry

2 tbsp sesame oil
2 tbsp yellow curry paste
1 tbsp mild curry powder
1 ½ tbsp tomato puree
250 g red lentils

Heat the oil in a pan, add the onions, garlic, lemongrass, ginger, curry paste, curry powder and tomato puree, sauté for approx. 3 mins. Add the lentils and cauliflower, cook briefly.

6 dl water
2 ½ dl coconut milk
½ tsp salt

Pour in the water and coconut milk, cover and simmer for approx. 15 mins. Add the carrots, simmer for a further 15 mins. while stirring occasionally, season with salt.

1 lime

Squeeze out the lime juice, add to the curry.

To serve

30 g cashew nuts
1 red-skinned apple

Coarsely chop the nuts, dice the apple. Plate up the curry, scatter the nuts and apple on top.

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