Curry of cauliflower with lentils and minced meatballs

Name: curry of cauliflower with lentils and minced meatballs
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 1 baking flour; 2 onion; 1 el sunflower oil; 500 g fresh soup balls; 2 el mild Indian curry paste; 200 ml coconut milk; 400 g brown lentils in tin variation possible; 3 el fresh coriander

Cauliflower curry with lentils, minced meatballs and coriander.

Ingredients

Directions

Cut the stalk of the cauliflower and divide the coals into medium sized florets. Cut the onion into rings.
Heat the oil in a large frying pan. Fry the soup balls around golden brown. Place them on a plate with a slotted spoon.
Scoop the onions through the shortening in the pan and fry them for 3 minutes on a low heat. Stir the curry paste through the onions and cook for 1 min.
Scoop in the cauliflower florets and add the coconut milk. Bring everything to a boil. Turn down the heat and gently fry the vegetables for 5 minutes.
Meanwhile, rinse the lentils in a sieve. Spoon the lentils and the meatballs through the cauliflower and simmer for 5 minutes.
Slice the coriander. Season the dish with salt and pepper and sprinkle the coriander over it.

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Nutrition

530Calories

Sodium0% DV10mg

Fat51% DV33g

Protein64% DV32g

Carbs9% DV26g

Fiber0% DV0g

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