Lentil curry with coconut milk and red lentils

Preparation

1. 1
   Step 1

   Peel the carrots and slice them into thin rounds. Peel the onions and garlic cloves and finely dice them. Wash, trim, and slice the leek into rings.

2. 2
   Step 2

   Peel and very finely chop the ginger.

3. 3
   Step 3

   Heat 2 tbsp of neutral vegetable oil in a pot.

4. 4
   Step 4

   Add the onions, garlic, ginger, and carrots to the pot and sauté over medium heat for about 5 minutes until translucent.

   Timer · 5 min
5. 5
   Step 5

   Add 1 tbsp of curry powder to the vegetables and briefly sauté until fragrant.

6. 6
   Step 6

   Add the leek rings and stir briefly.

7. 7
   Step 7

   Rinse 150 g of red lentils in a sieve under cold water.

8. 8
   Step 8

   Add the lentils to the pot along with 400 ml of coconut milk and 250 ml of vegetable broth.

9. 9
   Step 9

   Bring the curry to a boil, then reduce the heat and simmer for about 15 minutes until the lentils are soft.

   Timer · 15 min
10. 10
    Step 10

    Stir in 100 ml of passion fruit or orange juice.

11. 11
    Step 11

    Season the curry with salt and cayenne pepper to taste.

12. 12
    Step 12

    Wash the fresh cilantro or parsley, shake dry, and coarsely chop.

13. 13
    Step 13

    Finish the lentil curry with a squeeze of lime juice and serve garnished with the herbs.