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Asian Curry with Cauliflower, Lentils, and Cashews

Name: Asian Curry with Cauliflower, Lentils, and Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions
Cuisine: indienne
Ingredients: 500 g Cauliflower; 150 g Lentils; 120 g Cashews; 400 ml Coconut milk; 3 tbsp Olive oil; 300 ml Water; 2 tbsp Curry powder; 20 g Ginger; 3 cloves Garlic; à volonté Salt

A rich and spicy curry combining cauliflower, lentils, and cashews in a creamy coconut sauce. A delicious vegan dish inspired by Southeast Asian cuisines.

45 min4 servings450 kcalDifficulty: Medium

Ingredients

500 g Cauliflower
150 g Lentils
120 g Cashews
400 ml Coconut milk
3 tbsp Olive oil
300 ml Water
2 tbsp Curry powder
20 g Ginger
3 cloves Garlic
à volonté Salt

Instructions

Step 1
Cook the lentils for 18 minutes in 300 ml of salted water until tender.
Step 2
Cut the cauliflower into small florets. Peel and finely mince the ginger and garlic.
Step 3
Heat the olive oil in a skillet and sauté the ginger and garlic for 2 minutes.
Step 4
Add the curry powder and mix well for 1 minute to infuse the flavors.
Step 5
Pour in the coconut milk, add the cauliflower and cooked lentils. Simmer for 10 minutes.
Step 6
Add the cashews last and cook for 3 minutes. Season with salt. Serve hot.

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