Summary

Ingredients

• 1 zucchini
• 2 carrot (s)
• 2 small shallot (s)
• 90 g plate lentils or red lentils
• 0.5 ½ handful sugar snap peas
• 3 large mushrooms
• 500 ml vegetable stock
• olive oil
• 0.5 ½ cup cream
• 1 teaspoon curry paste
• 1 teaspoon lemongrass paste
• cinnamon
• coriander
• cumin
• Paprika powder
• nutmeg
• salt and pepper

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Instructions

1. Cut the zucchini, carrots, shallots and mushrooms into cubes. Put some oil in a wok or large pan. When the oil is hot, add the curry and lemongrass paste and mix well.
2. Then add the shallots and sweat them lightly until they are translucent. Gradually add the carrots, zucchini, snow peas and mushrooms. Sweat them for about 3 minutes and then pour the vegetable stock over them so that the vegetables are just covered. Add the cream. Simmer for 15 minutes with the lid on, stirring occasionally.
3. Now add the lentils and, if necessary, add vegetable stock so that the vegetables are still covered with liquid. Add the spices as needed and let everything simmer for 15-20 minutes with the lid on.
4. Then simmer for another 10-15 minutes without the lid until the lentils are swollen. Stir in between. Depending on the stove and the lenses, the times can vary here.
5. The zucchini lentil curry tastes very good with rice or couscous.