Spinach curry with red lentils

Ingredients for 4 servings:

• 1 large onion(s), red
• 200 ml water
• 30 g soy shreds, fine
• 1 can coconut milk, approx. 450 ml
• 450 g creamed spinach
• 50 g lentils, red
• 30 g ajvar
• 30 g tomato paste
• 4 m.-sized tomatoes
• salt and pepper
• curry powder
• 2 tbsp vegetable oil, neutral
• some coriander powder for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the onion and dice finely. Heat the oil in a large pot and sauté the diced onion. Add the soybean strips and sauté briefly, then add the water. Bring to a boil. Add the coconut milk and spinach. Wash and dice the tomatoes and add them too. Cook everything over medium heat for about 15 minutes. When the cooking time is over, add the lentils and cook for a further 10 minutes. Weigh out the ajvar and tomato paste and add them, season with salt, pepper and curry powder. Mix everything well. Arrange on plates, garnish with the coriander and serve. Serve with flatbread or white bread.