Summary

Ingredients

• 1 bell pepper
• 2 tablespoons oil
• 4 g curry powder
• 150 g lentils, red
• 300 ml vegetable stock
• 150 g basmati rice
• 1 tomato (s)
• 250 ml coconut milk

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Instructions

1. Wash the bell pepper, remove the stalk and seeds and cut the pulp into small pieces.
2. Heat 2 tablespoons of oil in a large saucepan on medium heat and fry the paprika. Add the curry powder (Curry Maharadja tastes best to me, but normal curry powder also works) to the paprika, roast gently for 2 minutes. Wash the lentils thoroughly in the sieve, add and fill up with the broth. Bring to the boil on a high level and then, with the lid closed, cook until soft on medium level for about 8 minutes.
3. In the meantime, cover the rice in a small saucepan with 350 ml salted water or broth, bring to the boil and cook covered for 10 minutes on a medium heat.
4. Wash the tomato, drain it and cut the flesh into small pieces. Mix the lentils with coconut milk and tomatoes, bring to the boil for 3 minutes and season with salt, pepper and sugar. Arrange the lentil curry on plates and serve with rice.
5. Note: If you like it more fruity, you can refine the curry with some fruit or dried fruit such as dried apricots.