Summary

Ingredients

• 100 g lentils, red
• 100 g lentils, black
• 1 teaspoon curry paste, green
• 2 spring onion (s)
• 1 small onion (s)
• 2 cloves garlic
• 1 large carrot (s)
• 1 pointed pepper
• 400 ml coconut milk
• 100 ml rice wine, alternatively white wine
• 1 small Piece (s) ginger, about the size a walnut
• Vegetable broth
• salt
• pepper
• coriander
• Curry powder

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Instructions

1. Cook the red and black lentils separately in the vegetable stock. Red lentils take about 15 minutes, black lentils about 20 minutes.
2. Finely chop the onion and garlic, cut the spring onions into thin rings, cut the carrot into short sticks and the pointed bell pepper into fine sticks.
3. Sweat onions, spring onions and curry paste in a wok over high heat and gradually add the remaining vegetables and sauté them. Deglaze with the rice wine and reduce the energy supply.
4. Stir in the coconut milk and add the ginger and garlic. Let everything simmer gently for about 5 - 10 minutes. Add the lentils and season with salt, pepper and curry powder. Finally add fresh coriander.
5. Rice goes well with it.