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🍽️ Creamy Lentil and Cauliflower Curry

282 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek
• 4 stalks celery
• 1 chili pepper
• 4 tbsp sprout oil
• 300 g cauliflower florets
• 3 tbsp curry powder
• 200 g yellow lentils
• 800 ml vegetable broth
• salt
• pepper (from the mill)
• 2 tbsp turmeric
• 4 tbsp white balsamic vinegar
• coriander (for garnish)

Instructions

1. 1. Wash the leek thoroughly and shake it dry. Slice it into thin rings.
2. 2. Wash the celery and slice it into thin rounds.
3. 3. Set aside the green leafy tops of the celery for garnishing later.
4. 4. Wash the chili pepper and remove the seeds.
5. 5. Slice the chili pepper into thin rounds.
6. 6. Heat the oil in a large non-stick frying pan.
7. 7. Fry the cauliflower in the pan, stirring constantly, for about 5 minutes.
8. 8. Dust the cauliflower with curry powder.
9. 9. Remove the cauliflower from the pan and set it aside.
10. 10. Add the leek rings and the celery slices to the same pan.
11. 11. Sauté the vegetables briefly.
12. 12. Add the lentils and the chili slices to the pan.
13. 13. Pour in the vegetable broth.
14. 14. Simmer the curry over medium heat for 30 to 35 minutes, until the lentils are tender.
15. 15. Season the lentil mixture with salt, pepper, and turmeric.
16. 16. Add the prepared cauliflower back into the pan.
17. 17. Let everything simmer for another 10 minutes to allow the flavors to meld.
18. 18. Adjust the taste of the curry with vinegar.
19. 19. Serve the curry onto pre-warmed plates.
20. 20. Garnish the dish with fresh coriander and the reserved celery greens.

Nutrition per serving

• kcal: 282
• Protein: 16 g · Fett/Fat: 11 g · Carbs: 28 g