Summary

Ingredients

• 1 small cinnamon stick (s)
• 0.5 teaspoon ½ coriander seeds
• 0.5 teaspoon ½ black peppercorns
• 0.5 teaspoon ½ cumin
• 0.5 ½ star anise
• 2 onions)
• 1 clove garlic
• 0.5 ½ chilli pepper (s), fresh, red
• 20 g iner root
• 900 ml vegetable stock
• 4 tablespoon oil
• 300 g lentils, red
• 0.5 teaspoon ½ curry powder
• 0.5 teaspoon ½ turmeric powder
• 200 ml coconut milk
• salt
• 3 tablespoon lime juice

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Instructions

1. Briefly toast the spices in a pan without oil until they start to smell. Then finely pound in a mortar and let cool. Peel the onions and garlic, cut into fine strips. Clean, core and rinse the chilli, cut into fine strips. Peel and finely dice the ginger. Heat the vegetable stock.
2. Heat 3 tablespoons of oil in a saucepan, sauté onions, garlic, chilli and ginger until translucent. Add the lentils, dust with curry and turmeric. Add 1 tablespoon of the roasted spice mixture and pour the hot vegetable stock on top. Cook over medium heat for 15-20 minutes, until the lentils are almost done. Pour in coconut milk, simmer for another 5 minutes. Season to taste with salt and lime juice.
3. If you want, you can fry fish such as pieces of salmon trout in a coated pan.
4. Vegan it can be served with pappadums (wafer-thin and crispy flatbreads made from lentil flour, available in the supermarket).
5. It is also vegetarian with fried halloumi cheese.
6. Approx. 700 kcal. per serving.