Indian cauliflower curry

Vegan
Asian
DinnerCurry3 servings15 minutes preparation1 hour waiting
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This is what you need

Cauliflower500 g
Red pepper1
Onion1
Garlic2 cloves
Coconut oil (deodorised)1 tbsp
Coconut milk 80%400 ml
Curry powder2 tbsp
Garam masala1 tsp
Cumin1 tsp
Coriander1 tsp
Fresh grated ginger1 tsp
Water200 ml
Beluga lentils100 gNaan plain4 pcs

Chef

Fitgirlcode - Aranka van der Voorden

This is how you make it

  1. Clean the cauliflower and break off the florets.
  2. Cut the onion and bell pepper into small pieces. Finely chop the garlic.
  3. Heat a tablespoon of coconut oil in a frying pan and fry the onion, bell pepper andgarlic in 3 minutes.
  4. Add the spices and stir until fragrant.
  5. Deglaze with the coconut milk and add the lentils. Reduce heat to medium andput the lid on the pan.
  6. After 10 minutes of simmering, add the cauliflower. Then let it all over againSimmer on low heat for about 40 minutes.
  7. Bake the naan bread for 3-4 minutes in a preheated oven at 200 ° Cand serve with the curry.

Tip(s)

  • Finish the curry with a handful of roasted cashew nuts!