Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 150 g broccoli florets
- 1 onion (s)
- 1 small carrot (s)
- 50 g lentils, red
- 50 ml coconut milk
- 200 ml vegetable stock
- 2 teaspoon curry paste, yellow
- 1 teaspoon peanut oil
- 6 cashew nuts
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion. Peel the carrot and cut into sticks.
- Heat the oil in a pan on medium to high heat and fry the curry paste, onion cubes and carrot sticks in it for about 3 minutes. Add the lentils and broccoli florets, deglaze with coconut milk and stock and simmer with the lid on for about 15 minutes.
- Roast cashew nuts fat-free in a pan on medium heat for 1 - 2 minutes and roughly chop.
- Season the broccoli curry with salt and pepper and serve sprinkled with cashew nuts.
- Rice with it, but doesn`t have to.
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