Preparation
- Heat the coconut oil in a large, high-sided pan and sauté the chopped onions for 2-3 minutes over a medium heat until translucent.
- Add the garlic and ginger and sauté.
- Then add all the other spices, including the lentils, to the pan.
- Then deglaze with the vegetable stock, stir and simmer for a further 8-10 minutes with the lid on.
- Now add the coconut milk and the strained tomatoes and cook for another 5-10 minutes (the lentils should now be cooked)
- Finally, season to taste with salt, pepper and lime juice.
- Pour the curry into a bowl, place the protinella in the centre and garnish with peanuts.
Ingredients
- 1 tbsp coconut oil for frying
- 2 red onions diced
- 4 garlic cloves chopped
- 3 tsp grated ginger
- 1 tsp turmeric
- 1 tsp chilli flakes
- 2 tsp cumin
- 1 tsp red paprika powder hot
- 1 tsp sweet red paprika powder
- 300 g red lentils
- 750 ml vegetable stock
- 250 ml coconut milk
- 250 ml strained tomatoes
- Salt and pepper to taste
- 3 tbsp lime juice
- 1 packet of GOLDSTEIG Protinella ball
- ½ handful of peanuts
Recipe download
