Red Lentil Curry with Coconut Milk
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g potato (s), waxy
- 200 g lentils, red
- 1 tablespoon olive oil
- 1 bunch spring onion (s)
- 2 tablespoon curry powder
- 2 teaspoons tomato paste
- 400 ml coconut milk
- 250 ml vegetable stock
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel, wash and dice the potatoes. Wash the spring onions and cut into rings, wash the lentils.
- Heat the olive oil in a large saucepan and sweat the spring onions until translucent. Then add the potatoes and fry them briefly. Add tomato paste and curry, then add the lentils.
- Pour coconut milk and vegetable stock over everything and cook for about 25 - 30 minutes. Finally, season with the spices.
- If the curry gets too thick, just add more vegetable stock. On the second day we usually like it even better.
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