Lentil coconut curry with basmati rice

Ingredients for 2 servings:

• 1 bell pepper
• 2 tbsp oil
• 4 g curry powder
• 150 g lentils, red
• 300 ml vegetable stock
• 150 g basmati rice
• 1 tomato(s)
• 250 ml coconut milk

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegetarian

Wash the bell pepper, remove the stem and seeds, and cut the flesh into small pieces. Heat 2 tablespoons of oil in a large pot over medium heat and fry the bell pepper. Add curry powder (I like Curry Maharadja best, but regular curry powder works too) to the bell pepper and roast lightly for 2 minutes. Wash the lentils thoroughly in a sieve, add them, and top up with stock. Bring to a boil over high heat, then simmer with the lid closed over medium heat for about 8 minutes until soft. Meanwhile, place the rice in a small pot and cover with 350 ml of salted water or stock, bring to a boil, and simmer covered over medium heat for 10 minutes. Wash the tomato, deseed it, and cut the flesh into small pieces. Mix the lentils with the coconut milk and tomatoes, boil for 3 minutes, and season with salt, pepper, and sugar. Plate the lentil curry and serve with rice. Note: If you like it fruitier, you can refine the curry with some fruit or dried fruits such as dried apricots.