Summary

Ingredients

• 250 g brown rice
• 750 ml vegetable stock
• 150 g lentils, red
• 500 g veetables, to taste, fresh or frozen
• 1 can coconut milk
• 3 teaspoons, heaped curry powder, mild
• 3 teaspoons sugar
• 0.5 teaspoon ½ paprika powder, noble sweet
• 0.5 teaspoon ½ black pepper
• 2 teaspoon almond butter, white

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Instructions

1. First wash the red lentils well and prepare the vegetables. If you want to use fresh vegetables, you should wash them beforehand, peel and dice them if necessary. If you have to go quickly, the recipe also works well with frozen vegetable mixes, for example a simple soup greens mix with peas, carrots, cauliflower and green beans.
2. Prepare the rice according to the instructions on the packet. Bring the vegetable stock to a boil. Add the red lentils and vegetables and simmer covered for 10 minutes.
3. Stir in the coconut milk and spices. With curry powder, it is essential to season to taste in between, as the mixtures taste differently intense. Also add the sugar to taste. Heat the curry briefly and then let it simmer again at a low temperature for at least 10 minutes.
4. Season the curry again to taste and serve with the cooked rice.
5. This curry is so mild and still tasty that both my grandma and our 1.5 year old twin pair enjoyed it. Especially when you cook with products from the organic range, a high-quality meal is also created for small eaters.