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Cauliflower curry with basmati rice

Per portion

Time:

45 mins

Portions:

4

Dish:

vegetarian or vegan

CAL/POR.:

448 calories

Ingredients

  • 2 shallots, chopped
  • 3 cloves garlic, chopped
  • 10 g fresh ginger, chopped
  • 2 tbsp olive oil
  • 750 g cauliflower, in small florets
  • 100 g red lentils
  • 2 Tsp curry powder
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • salt
  • 1 Tbsp agave syrup
  • 500 g strained tomatoes
  • 200 g coconut milk
  • 1 Tbsp vegetable stock
  • 200 g basmati rice
  • Fresh coriander (if you like it)
  • Soy yoghurt alternative natural or Greek yoghurt

Instructions

  • Chop the onion, garlic and ginger and fry in 2 Tbsp olive oil.
  • Add curry powder, turmeric, chilli and fry lightly until a good smell comes out.
  • Then add cauliflower florets, lentils. Add salt and agave syrup and fry briefly.
  • Add the tomatoes, coconut milk and vegetable stock and simmer with the lid on.
  • In the meantime, cook the rice in salted water.
  • Divide the rice with the curry onto plates, sprinkle with fresh coriander and serve with soy yoghurt alternative or Greek yoghurt.