Yellow lentil curry with coconut milk, bell peppers and zucchini

Ingredients for 4 servings:

• 150 g lentils, yellow
• 1 zucchini
• 2 bell peppers
• 3 peppers or jalapeños
• 3 garlic cloves
• 2 onions, red
• 1 cm ginger
• 250 ml water
• 400 ml coconut milk
• 2 dashes lemon juice
• turmeric
• Thai curry powder
• Salt
• 2 tsp, heaped coconut oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple and vegetarian

Halve the zucchini lengthwise and slice, cut the bell peppers into bite-sized pieces. Dice the onions and chili peppers, finely chop the ginger, and mince the garlic. Heat the coconut oil in a wok over medium heat. Briefly fry the garlic and onions. Add the ginger. Then add the yellow lentils and sauté for 5 minutes. Add the zucchini, bell peppers, and chili peppers and season generously with turmeric and Thai curry powder. Add the water, a pinch of salt, and the lemon juice, and simmer the dish over medium heat for 15 minutes. Finally, add the coconut milk, heat through, and adjust the seasoning if necessary. Serve with brown rice.