Indian cauliflower curry
With our recipe, your Indian cauliflower curry with coconut milk will be particularly creamy! Turmeric, cumin and ginger provide strong flavors. Serve with basmati rice or naan. Delicious!
INGREDIENTS
80 g green lentils
240 ml water
2 medium-sized onions
4 garlic cloves
1 piece of ginger (approx. 5 cm)
1 tsp salt
3 tbsp clarified butter (or sunflower oil)
1 medium-sized cauliflower
1 tsp cumin (ground)
1 tsp pepper (ground)
1 tsp turmeric powder
1 tsp fennel seeds (ground)
1 can of tomatoes (chunky, 400g)
400 ml coconut milk
2 cardamom pods
1 bay leaf
1 small bunch of parsley or coriander
PREPARATION
1. Cook the lentils in water for approx. 20 minutes, then rinse in cold water. In the meantime, peel the onion and dice finely. Peel and chop the garlic. Peel the ginger and chop or grate finely.
2. Crush the garlic and ginger with salt in a mortar to form a fine paste, or puree in a blender. Heat clarified butter in a pan. Sauté the onion cubes over a low heat for about 15 minutes, stirring occasionally, until translucent.
3. In the meantime, wash and clean the cauliflower and cut into florets. Boil in salted, boiling water for about 3-4 minutes until al dente, then rinse in cold water.
4. Add the paste from the mortar to the onions and sauté for about 2 minutes. Mix the cumin, pepper, turmeric and fennel, add and sauté for about 1 minute.
5. Add chopped tomatoes, coconut milk, cardamom pods and bay leaf, bring to the boil once and simmer for about 5 minutes. Add the cauliflower and simmer for another 5 minutes.
6. Add the lentils and let them heat up. Season with salt. Remove the bay leaf and cardamom pod before serving. Wash the herbs, shake dry, chop roughly and sprinkle on top. Serve with basmati rice. Enjoy!
