Servings: 5 doses
ingredients
- 1 teaspoon coconut oil
- 1 teaspoon grated ginger
- 3 cloves of garlic
- 1/2 chilli (seedless)
- 1 tablespoon curry powder
- 1 teaspoon of turmeric
- 1 small courgette
- 2 carrots
- 1/4 cup tomato pulp
- 1 cup of green lentils
- 1 can of coconut milk (400ml)
- 3/4 cup of hot water
- 1 pinch of salt
For the Rice:
- 1 + 1/4 cup jasmine rice
- 2 + 1/4 cups of water
- 1 pinch of salt
Toppings (optional)::
- Fresh parsley or coriander
- Roasted cashews
- 1 lime
Preparation
- Soak the lentils overnight.
- In a pan, place the coconut oil, grated ginger, chopped garlic and chopped chilli.
Add the curry powder and turmeric. Stir and let it toast for 1-2 minutes. - Cut the courgette and carrot into cubes. Add these vegetables to the pan with the spices and let them fry for about 3 minutes, stirring occasionally.
- Add the previously soaked (drained) lentils as well as the tomato pulp, coconut milk, water and salt. Cover and let cook for around 25 minutes over low heat.
- Meanwhile prepare the rice. In a small saucepan, mix the jasmine rice with the hot water and salt. Cover and let cook over low heat for about 15 minutes.
- Serve the lentil curry with cooked jasmine rice. Finish with chopped parsley, toasted cashews and a slice of lime.
