Lentil Curry with Coconut Milk & Red Lentils
Vegetarian lentil curry with coconut milk and red lentils, deliciously Asian and quick to make. Goes perfectly with rice.
By Mise En Place Team
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Tags: Main Course, Vegetarian, Asian Recipes, Main Dish, Vegetarian, Easy
Ingredients
- 400 ml Coconut Milk
- 250 ml Vegetable Broth
- 150 g Red Lentils
- 100 ml Passion Fruit Juice
- 2 piece Carrots
- 1.5 piece Onions
- 2 clove Garlic Cloves
- 1 piece Leek
- 5 g Ginger
- 2 tbsp Vegetable Oil
- 1 tbsp Curry Powder
- Salt
- Coriander
- Cayenne Pepper
- Lime
Instructions
- 1. First, prepare the vegetables and lentils: peel 100 g of onions and 2 cloves of garlic and cut into fine cubes, cut the 1 leek, wash and cut into oblique rings, peel the 2 carrots and cut into small cubes. Peel the piece of ginger (approx. 5-7 g) and cut into very fine cubes or grate. Put the 150 g of red lentils in a sieve and wash.
- 2. Heat 2 tbsp of vegetable oil in a large saucepan and sauté the onion, garlic and ginger in it for about 2 minutes until translucent.
- 3. Then add the leek and carrots and sauté everything together for 3-5 minutes.
- 4. Then stir in 1 tbsp of curry powder and the 150 g of red lentils and roast them for 1 minute.
- 5. Now deglaze with 100 ml of passion fruit or orange juice and fill up with 400 ml of coconut milk and 250 ml of vegetable broth, bring to a boil briefly and simmer with the lid on for 20 minutes.
- 6. Finally, season to taste with salt, cayenne pepper, curry powder and lime juice.
- 7. Cooked rice is best served as a side dish with lentil curry. Preferably a fragrant or jasmine rice.