Red Lentil Curry
Discover a vegan friendly, healthy and high-protein red lentil curry. Even those who are new to Asian flavors will love the rich texture of the coconut cream while still being perfect for weight loss.
Equipment
- 1 sauce pan
Ingredients
- 2 cloves garlic
- 1 piece fresh ginger appr. 2 cm / 1 inch
- 250 gr cherry tomatoes (9 oz.)
- 250 gr red lentils (9 oz.)
- 1 Tbsp sesame oil
- 1/2 tsp cumin powder
- 1/2 tsp cinnamon powder
- 1 tsp curry powder
- 400 ml coconut milk (15 oz.)
- 250 ml vegetable broth (1 cup)
- Salt to taste
- Pepper to taste
- 2 Tbsp Lime or lemon juice
Instructions
- Chop the garlic finely, peel and grate the ginger, cut the cherry tomatoes in halves or quarters (depending on the size), rinse the lentils under water.2 cloves garlic, 1 piece fresh ginger, 250 gr red lentils
- In a pot heat the sesame oil on medium heat. Add the garlic and the ginger and let fry for appr. 1 minute.1 Tbsp sesame oil
- Add the cumin, cinnamon and curry powder and let roast for one more minute. Add the coconut milk, the vegetable broth, the tomatoes and the lentils.250 gr cherry tomatoes, 1/2 tsp cumin powder, 1/2 tsp cinnamon powder, 1 tsp curry powder, 400 ml coconut milk, 250 ml vegetable broth, 250 gr red lentils
- Bring to a brief boil, cover and simmer over medium heat until the lentils are soft (appr. 10-15 minutes).
- Remove from the heat, add salt and pepper to taste and stir in the lime or lemon juice.Salt, Pepper, 2 Tbsp Lime or lemon juice
Notes
Serve with rice and/or (optional) with fried chicken fillet.