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5
from 1 vote
Creamy Lentil Curry with Rice
Author:
Tanith Schmelzeisen
Ingredients
1
cup
rice
250
g
red lentils
500
ml
hot water
2
tsp
veggie stock powder
1
carrot
1/2
eggplant
1
onion
1
clove
garlic
2
cm
fresh ginger
1
tsp
coconut oil
1
tsp
curry powder
1/2
tsp
cumin
1
tbs
tomato paste
125
ml
coconut milk
Instructions
Cook the rice according to the description on the packaging.
Wash the lentils in a sieve with hot water.
Cut onion, garlic and ginger into small cubes and quickly fry in the coconut oil.
Add curry, cumin and tomato paste. Give it a stir, then add the lentils and fry for a minute.
Before it burns, add the hot water and the veggie stock.
Now cut the eggplant and the carrot into cubes and add them in the pot.
Let cook at medium heat for about 10-15 minutes. Then pour in the coconut milk and cook for another 5 minutes.
Serve the finished lentil curry with rice, cashews and mint.