Summary

Ingredients

• 1 onion (s)
• 4 cloves garlic
• 1 small Piece (s) ginger
• 100 g spinach leaves, fresher
• 80 g lentils, red
• 1 red pepper (s)
• 1 can tomatoes, chunky, approx. 400 g
• 1 can coconut milk, approx. 400 g
• 2 teaspoons tandoori paste
• 2 teaspoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon paprika powder
• some coriander green, chopped
• some allspice powder
• some cumin powder
• salt and pepper

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Instructions

1. Cut the onion into cubes, press the garlic and ginger and sauté with the spinach in a large pan for a few minutes. If necessary, cut the spinach into small pieces beforehand.
2. At the same time, cook the red lentils according to the package instructions. They should still be a bit firm to the bite.
3. Dice the peppers and add to the pan with the tomatoes. Cook briefly.
4. Add the spices, tandoori paste, coconut milk and cooked lentils to the pan and stir everything through. Bring the dish to the boil for a few more minutes and season to taste.
5. I recommend rice as a side dish.
6. For a non-vegan variant, you can also add chicken.