Lentil Plato with Tomato, Cauliflower and Onion

single portion

70g Puy Lentils, cooked 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
30ml Sunflower Oil
375g Baby Plum Tomatoes, halved
red chilli in thin slivers
garlic chopped
125g Onion, roughly sliced and chopped
garam masala
275g Cauliflower, florets made as small as possible and stems chopped small
curry powder
90g Philadelphia Light

PLATO (22min)
Preheated oven to 180°C
Prepared Plato by mixing the first three ingredients together
Made small circle of Plato in 20cm metal oven dish lined with parchment paper
Baked 20min

ONION (22min) TOMATO (22min)
In medium large frypan, stirred the Onion with garam masala into 10ml Sunflower Oil and fried 22min in all
12min before the end added about 10ml Sunflower Oil to the frypan and fried the Tomatoes in this, adding the chilli
7min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before mixing into the Tomatoes

CAULIFLOWER (22min)
In small frypan stirred the Cauliflower and curry powder into about 10ml Sunflower Oil
12min before the end added 60ml hot water and stirred in
3min before the end added another 30ml hot water followed by the Philadelphia, stirred in quite well

complete protein 19.8g
saturated fats 11.6g