Ingredients
- Lentils (red or yellow): 250 g
- Bananas: 2 pieces
- Coconut milk light: 400 g
- Cauliflower: 200 g
- carrots: 200 g
- Onion: 0.5 piece
- Coconut oil: 1 tbsp
- Cashew nuts: 50 g
- Ginger: 1 piece
- Garlic cloves: 2 pieces
- Mustard seeds:
- Cumin:
- Chili flakes:
- Cinnamon:
- Turmeric:
- Salt:
- Pepper:
- Coriander:
Preparation
Step 1
Finely dice the onion and garlic. Finely chop the ginger, dice the bananas, grate the carrot and chop the cauliflower, coarsely chop the cashews.
Step 2
Put the coconut oil in a pot and sauté the onions and garlic. Then add the carrot and cauliflower together with the chopped ginger and the other spices (cinnamon, cumin, chili and turmeric as well as the mustard seeds) and sauté briefly.
Step 3
Now add the lentils, also sauté briefly. Then deglaze with water and coconut milk. Bring to a boil and cook the lentils for about 30 minutes until soft. Season to taste with salt and pepper.
Step 4
When lentils are nice and soft, add cashews and diced bananas and season with lemon juice. Stir and let it sit for another 10 minutes. Serve with naan bread or thin pita bread.
