Lentil curry with rice

Ingredients for 4 servings:

• 1 onion(s), red
• 1 garlic clove(s)
• 20 g ginger
• 1 tbsp coconut oil
• 300 g carrot(s)
• 3 spring onions or 1 leek
• 200 g lentils, red
• 400 ml coconut milk
• 250 ml vegetable stock
• 2 tsp curry paste, red
• e.g. salt and pepper
• 200 g basmati rice or jasmine rice
• ½ bunch coriander leaves, fresh
• 1 lime(s)

Instructions

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

vegan

Peel and finely dice the onion, garlic, and ginger. Heat the coconut oil in a pan and add these ingredients. Peel and finely dice the carrots and add them. Finely slice the leeks and add them, followed by the red lentils. Deglaze with coconut milk and vegetable stock, add the curry paste, salt, and pepper, and bring to a boil. Reduce the heat and simmer gently for about 10-15 minutes, until the lentils are soft. In the meantime, or before and set aside, prepare the rice according to the package instructions. Finely chop the coriander, or pick it if desired. Once the curry has reduced, season again with salt and pepper and add the juice of one lime. Serve the curry on 4 plates. Serve the rice either next to or under the curry and sprinkle the coriander over it.