Fast lentil coconut curry

Name: Fast lentil coconut curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g red lentils; 1 medium-sized cauliflower; 1 red pepper; 2 Onions; 2 TABLESPOONS Coconut oil; 1-2 TABLESPOONS red curry paste; 1 can(s) (425 ml) Coconut milk; 400 ml Vegetable broth; 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Quick, quick, lentil curry! In only 30 minutes, the hearty Asian stew with red lentils, cauliflower and paprika is ready. What absolutely must not be missing: creamy coconut milk!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g red lentils
1 medium-sized cauliflower
1 red pepper
2 Onions
2 TABLESPOONS Coconut oil
1-2 TABLESPOONS red curry paste
1 can(s) (425 ml) Coconut milk
400 ml Vegetable broth
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Onions peel and roughly chop. Clean and wash the cauliflower and cut the florets from the stalk. Cut larger florets in half. Clean, wash and roughly dice the bell peppers.
2
Heat the oil in a large pot. Steam the onions for about 3 minutes. After about 2 minutes stir in curry paste and sauté briefly. Add cauliflower and paprika and fry briefly. Add lentils. Add 400 ml water with vegetable stock and coconut milk. Bring to the boil, cover and cook for 10-12 minutes.
3
Wash parsley, shake dry, pluck off leaves and chop finely. Season lentil curry with salt and pepper. Arrange and sprinkle with parsley. Naan bread is delicious with it.