Coconut Lentil Curry (Print Version)
# Ingredients:
01 -
1 medium zucchini.
02 -
1 medium onion.
03 -
500ml coconut milk.
04 -
250g green lentils.
05 -
3 medium-sized carrots.
06 -
600ml vegetable stock.
07 -
1 teaspoon curry powder.
08 -
1 clove of garlic.
09 -
1/4 teaspoon cinnamon.
10 -
1 tablespoon tomato sauce.
11 -
1/3 teaspoon cumin.
12 -
1/2 teaspoon coriander powder.
13 -
1 teaspoon turmeric.
14 -
Salt and pepper for seasoning.
# Instructions:
01 -
Chop up the onion and garlic, then cook them in a large pan with some olive oil until they're soft.
02 -
Mix in the tomato sauce and spices, and stir for about 5 minutes. Next, toss in the diced zucchini and carrots.
03 -
After rinsing the lentils, add them to the pan with the stock. Cover and cook for 20 minutes, then pour in the coconut milk and keep cooking for 15-20 more minutes.
04 -
Make sure the lentils are fully cooked and adjust salt and pepper as needed. Serve it alongside basmati rice.
# Notes:
01 -
This vegetarian curry is packed with protein, thanks to the lentils. The coconut milk adds a rich, creamy texture to the dish.