Summary

Ingredients

• 300 g basmati rice
• 1 medium onion (s)
• 1 large red pepper (s)
• 4 medium carrot (s)
• 1 zucchini
• 120 g lentils, red
• 400 ml coconut milk
• 500 ml vegetable stock
• 1 tablespoon curry paste, red
• 1 tablespoon oil
• salt and pepper
• Lemon juice
• coriander
• 1 tablespoon parsley

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Instructions

1. Cook the basmati rice according to the instructions on the packet.
2. Wash, peel and cut the carrots into wedges. Peel and dice the onion.
3. Heat the oil in a wok pan or flat wide saucepan. Fry the onions, carrots and lentils on medium heat for approx. 4 - 5 minutes so that they do not burn.
4. At the same time, wash the peppers and cut into medium-sized pieces, and wash the zucchini and cut into narrow slices.
5. When the carrots, lentils and onions are fried enough, deglaze them with the vegetable stock. Also add the coconut milk and curry paste. Let everything cook for about 1 - 2 minutes and then add the zucchini and peppers. Let everything simmer for approx. 5 - 6 minutes on a low level so that the lentils (cooking time usually approx. 10 minutes) and the vegetables are still a little cooked. Cook the curry a little shorter or longer, depending on your preference. Then season everything with salt, pepper, coriander and lemon juice. Finally add the parsley (I have mostly frozen fresh parsley and use this).
6. Mix the curry with the cooked rice.