Summary

Ingredients

• 2 small onions, finely diced
• 1 small Can (s) tomato (s), lumpy
• 1 large can (s) chickpeas, not drained
• 50 g lentils, red, shortly pre-cooked
• 3 small carrots, cut into fine sticks
• 1 can coconut milk
• 2 cm ginger, finely chopped
• 1 cup sour cream
• 1 packet cheese your choice, grated
• Lasagne plate (s)
• 1 teaspoon curry paste, green
• salt and pepper
• cumin
• coriander
• turmeric
• Garam Masala
• some flour (if possible chickpea flour) to bine
• some oil, neutral

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Instructions

1. Heat the oil in a large saucepan. Add the onions with the ginger and fry. Deglaze with the tomatoes. Simmer briefly and add the coconut milk (save 6 teaspoons of the coconut milk).
2. Bring the sauce to the boil while stirring, reduce the heat and now add the red lentils, carrots and chickpeas with the pea water. Simmer for 5 minutes while stirring.
3. Now season the sauce with the spices to taste, if you don`t want it so spicy, it is better to use less curry paste. If the sauce is still very thin, add a little flour and stir well until the sauce has a slightly creamy consistency. Let the whole thing simmer over low heat.
4. Mix the sour cream with the retained coconut milk. Now alternately layer the sauce and the lasagne plates in a baking dish, start with a little sauce so that nothing sticks.
5. Finish with sauce, then sprinkle the sour cream and coconut milk mixture on top and finally sprinkle the grated cheese on top. Bake in the preheated oven at 180 ° C (convection) on the middle rack for about 30 minutes.