Potato Curry with Cauliflower and Cilantro

Name: Potato Curry with Cauliflower and Cilantro
Yield: 4 servings
Ingredients: 2 tsp ground coriander Seeds; 15 g butter; 2 Coarsely Chopped yellow onions; 200 ml water; 750 g Peeled potatoes in 2x2 cm Cubes; 2 tbsp Red curry paste; 100 g Rinsed red lentils; 200 g cauliflower Florets; 250 g cherry tomatoes in Half; 1 Can of Light coconut milk; 1 tsp honey; 1 tsp coarse salt; 200 g cottage cheese; 60 g Fresh ground coriander Leaves; 1 Red chilli pepper in Thin Rings; 1 lime fruit; 2 slices Naan Stale Bread

Curry is a dish originating from India. There are a lot of variations; different spice levels, cooked in a pot and, some are more like a soup.

Ingredients

Ground coriander Seeds	2 tsp
Butter	15 g
Coarsely Chopped yellow onions	2
Water	200 ml
Peeled potatoes in 2x2 cm Cubes	750 g
Red curry paste	2 tbsp
Rinsed red lentils	100 g
Cauliflower Florets	200 g
Cherry tomatoes in Half	250 g
Can of Light coconut milk	1
Honey	1 tsp
Coarse salt	1 tsp
Cottage cheese	200 g
Fresh ground coriander Leaves	60 g

Garnish

Red chilli pepper in Thin Rings	1
Lime fruit	1

Additional

Naan Stale Bread	2 slices

Instructions

Step 1

Crush the coriander seeds, eg in a mortar. Put the seeds in a thick-bottomed pan, on a high heat. Shake for approximately 1 minute.

Step 2

Add butter and let it melt, without it burning. Sweat the onions for approximately 1 minute. Add water, potatoes and curry paste and boil the mixture on a low heat, under a lid for approximately 15 minutes.

Step 3

Add lentils, cauliflower, tomatoes, coconut milk, honey and salt and bring the dish to a boil while stirring. Cook on a low heat, under a lid for approximately 10 minutes - occasionally stirring.

Step 4

Mix the cottage cheese in, warm through and taste the curry. Serve the potato curry in bowls, scatter the coriander leaves on top and garnish with chilli and lime wedges. Serve immediately with warm naan bread.

Enjoy!