Zucchini and lentil curry

Ingredients for 2 servings:

• 1 zucchini
• 2 carrots
• 2 small shallots
• 90 g lentils or red lentils
• ½ handful of sugar snap peas
• 3 large mushrooms
• 500 ml vegetable stock
• olive oil
• ½ cup cream
• 1 tsp curry paste
• 1 tsp lemongrass paste
• Cinnamon
• coriander
• cumin
• Paprika powder
• nutmeg
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

simple and vegetarian

Dice the zucchini, carrots, shallots, and mushrooms. Add a little oil to a wok or large frying pan. When the oil is hot, add the curry paste and lemongrass paste and mix well. Then add the shallots and sauté lightly until translucent. Gradually add the carrots, zucchini, snow peas, and mushrooms. Sauté for about 3 minutes, then pour in the vegetable stock so that the vegetables are just covered. Add the cream. Cover and simmer for 15 minutes, stirring occasionally. Now add the lentils, adding more vegetable stock if needed to keep the vegetables covered. Add the spices as needed and simmer with the lid on for 15-20 minutes. Then simmer uncovered for another 10-15 minutes, until the lentils have swollen, stirring occasionally. Cooking times may vary depending on the stove and the lentils. The zucchini and lentil curry tastes very good with rice or couscous.