Sweet and mild red lentil curry with vegetables

Ingredients for 4 servings:

• 250 g brown rice
• 750 ml vegetable stock
• 150 g lentils, red
• 500 g vegetables, to taste, fresh or frozen
• 1 can coconut milk
• 3 tsp, heaped curry powder, mild
• 3 tsp sugar
• ½ tsp sweet paprika powder
• ½ tsp black pepper
• 2 tsp almond butter, white

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegan, also suitable for small children

First, wash the red lentils thoroughly and prepare the vegetables. If you want to use fresh vegetables, wash them first, peel them if necessary, and dice them. If you’re in a hurry, the recipe also works well with frozen vegetable mixes, for example, a simple soup green mix with peas, carrots, cauliflower, and green beans. Cook the rice according to the package instructions. Bring the vegetable stock to a boil. Add the red lentils and vegetables, cover, and simmer for 10 minutes. Stir in the coconut milk and spices. Be sure to season the curry powder occasionally, as the mixes vary in intensity. Also add the sugar to taste. Heat the curry briefly and then simmer gently for at least another 10 minutes on low heat. Season the curry again, stir in the almond butter, and serve with the cooked rice. This curry is so mild yet delicious that both my grandma and our 1.5-year-old twins enjoyed it. Especially when cooking with products from the organic range, a high-quality meal is created even for small eaters.