Red lentil curry with basmati rice

Hot India

vegan

main course

medium

Torben Ebert

INGREDIENTS FOR 4 PERSONS

For the curry
225g red lentils
2 cloves of garlic
35g ginger
150g white onion
2 tbsp light sesame oil (or rapeseed oil)
2 teaspoons of curry powder (From the Altes Gewürzamt/Old Spice Office – contained in our Gourmet Box)
25g red curry paste (Indian)
50g tomato paste
2 carrots
1 bell pepper (yellow)
250g broccoli florets
150g cherry tomatoes
180g vegetable stock
3 tbsp Tomami Hot India
380g coconut milk
½ lime

Rice
280g basmati rice

Garnishings
Fresh coriander to taste
10g black sesame seeds

INSTRUCTIONS

1. Cook the lentils according to the instructions on the package; drain through a sieve.
2. Prepare the vegetables – halve and cut diagonally, dice paprika, halve tomatoes and cut the broccoli into florets.
3. Sauté the onions, garlic and ginger in the sesame oil over medium heat.
4. Add curry powder, curry paste and tomato paste and fry briefly over medium heat (this way you achieve an optimum taste without burning the spices). Add ½ teaspoon salt
5. Cook the basmati rice in lightly salted water for about 10-12 minutes.
6. Fry the vegetables briefly and then deglaze with the vegetable stock, coconut milk, Tomami ‘Hot India’ and the juice of half a lime. Allow to simmer for about 7 minutes. Add the cooked, drained lentils and simmer briefly.
7. Season to taste with salt and possibly a pinch of sugar.
8. Serve the curry with the basmati rice, black sesame seeds and plucked coriander leaves.

Preparation time: approx. 40 minutes

A recipe byTorben Ebert.