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🍽️ Creamy Cauliflower and Lentil Curry

398 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-boiling potatoes
• 300 g cauliflower
• 1 onion
• 2 garlic cloves
• 20 g ginger
• 1 tbsp olive oil
• 2 tbsp curry powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp sweet paprika powder
• 1 pinch cinnamon powder
• 150 g red lentils
• 4 tbsp peanuts
• 3 sprigs coriander
• 4 tbsp yogurt
• salt
• 1 lime (juice)

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the potatoes into small cubes.
3. 3. Wash the cauliflower.
4. 4. Divide the cauliflower into small, bite-sized florets.
5. 5. Peel the onion.
6. 6. Peel the garlic.
7. 7. Peel the ginger.
8. 8. Chop the onion, garlic, and ginger very finely.
9. 9. Add the oil to a hot pot.
10. 10. Sauté the onions, garlic, and ginger over high heat for about 2 minutes.
11. 11. Wait until the vegetables are soft and translucent.
12. 12. Sprinkle curry powder, coriander, cumin, paprika, and cinnamon over them.
13. 13. Briefly fry the spices.
14. 14. Deglaze everything with about 500 milliliters of water.
15. 15. Add the potatoes.
16. 16. Add the cauliflower.
17. 17. Let the curry simmer in the covered pot over low heat for 15 to 20 minutes.
18. 18. Add the lentils in the last 10 minutes.
19. 19. Add more water if necessary.
20. 20. Roast the peanuts in a pan without oil until light brown.
21. 21. Remove the peanuts.
22. 22. Chop the peanuts coarsely.
23. 23. Rinse the fresh coriander.
24. 24. Shake the coriander dry.
25. 25. Pick the leaves off the stems.
26. 26. Remove about one-third of the soup.
27. 27. Blend the soup finely with the yogurt.
28. 28. Pour the mixture back into the remaining pot.
29. 29. Season with salt and lime juice.
30. 30. Serve the curry garnished with coriander and the roasted nuts.

Nutrition per serving

• kcal: 398
• Protein: 21 g · Fett/Fat: 14 g · Carbs: 45 g