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.
Adapted from Kochen fast ohne Geld by Hans Gerlach
250 g red or yellow lentils
1 small head of cauliflower
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.