Cauliflower Lentil Curry

Ingredients

• 600 g firm 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
• 1 pinch Cinnamon powder
• 150 g red lentils
• 4 tbsp peanuts
• 3 stalks cilantro leaves
• 4 tbsp Yogurt
• salt to taste
• 1 Lime (juice)

Instructions

1. 1.

   Peel and dice the potatoes. Wash the cauliflower and cut into bite‑size florets. Peel the onion, garlic, and ginger and finely chop all together.

2. 2.

   Heat oil in a hot pot and sauté the onions, garlic, and ginger over high heat for about 2 minutes until translucent. Sprinkle in curry powder, coriander, cumin, paprika, and cinnamon; stir briefly. Add approximately 500 ml water, then add potatoes and cauliflower. Cover and simmer gently for 15–20 minutes. In the last 10 minutes, add the lentils. Add more water if needed.

3. 3.

   Roast the peanuts in a dry pan until lightly brown. Remove and roughly chop. Rinse the cilantro, shake dry, and pluck the leaves.

4. 4.

   Take about one‑third of the soup and blend with yogurt until smooth. Return to the remaining soup and season with salt and lime juice. Serve sprinkled with cilantro and nuts.