Cauliflower-Lentil Curry

Cauliflower-Lentil Curry

Sorry for the long delay since the last post, but life, work and holidays each took their turn to keep me away from blogging. To get back on track, here's a simple cauliflower curry.

Cauliflower-Lentil Curry

Adapted from Kochen fast ohne Geld by Hans Gerlach


250 g red or yellow lentils
1 small head of cauliflower
1 leek
2 Tbsp oil
3-4 Tbsp curry paste
1-2 Tbsp rice vinegar


Cook the lentils in about 1 liter water for about 15 minutes* until almost tender. Wash the cauliflower, cut away the leaves. Reserve the tender leaves. Cut the cauliflower into florets, cut any large florets into 1-cm slices. Cut the leek in half. Wash and cut into broad strands.

Heat some oil in a deep skillet or wok and fry the vegetables (including the leaves) for about 3 minutes on high heat, stirring occasionally. Add the curry paste, fry for 2 more minutes and add the vinegar. Add the lentils, salt and about 250 ml water and cook for about 5 minutes on medium heat without a lid until most of the liquid is reduced.

*Depending on the kind of lentils used, this may take less time.

1 comment:

Jeanne said...

Anything with curry is excellent in my mind! This looks healthy and satisfying.