I haven’t made any curry dishes for a loooong time, but since I scored some coconut cream and cauliflower on sale, I instantly felt inspired to make a nice pot of spicy, fragrant and creamy curry goodness.

INGREDIENTS:

(Yields 6 servings / 1.18 EUR per serving / 7.08 EUR for all)

4 tbsp olive oil (0.18 EUR)

2 onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

2 chili peppers (0.27 EUR)

1 tbsp curry powder (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

Pinch of dried red pepper flakes (0.02 EUR)

4 carrots (0.40 EUR)

1 can of tomatoes (0.67 EUR)

1 can of coconut cream (2.00 EUR)

1 cup red lentils (1.00 EUR)

2 cups of water (–)

1 tsp salt (0.01 EUR)

1 head of cauliflower (1.33 EUR)

2 cups of frozen peas (0.67 EUR)

METHOD:

Peel, wash and chop up all the vegetables. Rinse lentils under running water in a colander. In a large pot, saute onion on olive oil on high heat for a few minutes until slightly translucent. Throw in garlic, chili peppers, curry powder, paprika and red pepper flakes, stir and cook for a minute so the aromas activate in the spices. Throw in diced carrots, stir and cook briefly to slightly caramelize. Add in canned tomatoes and crush them up with your spatula.

Dump in coconut cream, lentils, water and salt and give it all a good stir. Bring to a boil, reduce heat and then simmer with a lid cracked open for 15 minutes. Now add in cauliflower florets and frozen minutes and cook for additional 5-10 minutes, until peas are thoroughly cooked through and there is still some crunch left to the cauliflower. Serve warm over a bed of cooked rice.

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Jako dugo nisam kuhala nikakav curry, a kada sam naletila na kokosovo vrhnje i karfijol na sniženju, odma sam se osjetila nekako nadahnutom da skuham veliki lonac toplog, mirisnog i kremastog curryja.

SASTOJCI:

(Za 6 porcija / 8,83 kn po porciji / 52,98 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2 luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

2 čili papričice (2,00 kn)

1 žlica curry praha (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

4 mrkve (3,00 kn)

1 konzerva pelata (5,00 kn)

1 konzerva kokosovog vrhnja (15,00 kn)

1 šalica crvene leće (7,50 kn)

2 šalice vode (–)

1 žličica soli (0,01 kn)

1 glavica cvjetače (10,00 kn)

2 šalice smrznutog graška (5,00 kn)

PRIPREMA:

Ogulite, operite i nasjeckajte svo povrće. Isperite leću u cjediljci pod tekućom vodom. U velikom loncu dinstajte par minuta luk na maslinovom ulju na jakoj vatri dok ne postane staklast. Ubacite češnjak, čili papričice, curry, papriku i sušene čili pahuljice, promiješajte i kuhajte minutu, da se u začinima probude arome. Dodajte i mrkvu, promiješajte i kratko kuhajte da se lagano karamelizira. Ubacite pelate i izgnječite ih špatulom.

Sada nadodajte kokosovo vrhnje, leću, vodu i sol te sve dobro promiješajte. Pustite da zavrije, smanjite vatru i krčkajte 15 minuta sa odškrinutim poklopcem. Za kraj bacite u lonac cvjetaču i grašak, pa nastavite kuhati još 5-10 minuta dok se grašak ne skuha do kraja, a cvjetača ne ostane još malo hrskava. Poslužite toplo preko kuhane riže.