Lentil curry with coconut milk and red lentils
by Tavolino
A quick, Asian-inspired lentil curry that is vegan and offers a creamy and aromatic meal with coconut milk and fresh vegetables. Perfect for beginners and a healthy option.
Ingredients
- Coconut milk 400 ml
- Vegetable broth 250 ml
- Red lentils 150 g
- Passion fruit juice or orange juice (100% pure juice) 100 ml
- Carrots 2 (approx. 250 g)
- Onions 1-2 (approx. 100 g)
- Garlic cloves 2
- Leek 1 stalk (approx. 250 g)
- Ginger 1 small piece (approx. 5-7 g)
- Neutral vegetable oil (e.g., rapeseed oil or sunflower oil) 2 tbsp
- Curry powder (mild, or hot as an alternative) 1 tbsp
- Salt to taste
- Cilantro or parsley for serving
- Cayenne pepper to taste
- Lime fresh, to taste
Preparation
- 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
Peel and very finely chop the ginger.
- 3
Heat 2 tbsp of neutral vegetable oil in a pot.
- 4
Add the onions, garlic, ginger, and carrots to the pot and sauté over medium heat for about 5 minutes until translucent.
- 5
Add 1 tbsp of curry powder to the vegetables and briefly sauté until fragrant.
- 6
Add the leek rings and stir briefly.
- 7
Rinse 150 g of red lentils in a sieve under cold water.
- 8
Add the lentils to the pot along with 400 ml of coconut milk and 250 ml of vegetable broth.
- 9
Bring the curry to a boil, then reduce the heat and simmer for about 15 minutes until the lentils are soft.
- 10
Stir in 100 ml of passion fruit or orange juice.
- 11
Season the curry with salt and cayenne pepper to taste.
- 12
Wash the fresh cilantro or parsley, shake dry, and coarsely chop.
- 13
Finish the lentil curry with a squeeze of lime juice and serve garnished with the herbs.