Vegan lentil curry with basil

Ingredients for 6 servings:

• 2 tbsp olive oil
• 1 medium-sized onion(s), chopped
• 1 tsp garlic, squeezed or chopped
• 1 tbsp curry powder, mild
• ½ tsp cumin
• ½ tsp coriander powder
• ½ tsp turmeric
• ¼ tsp cayenne pepper
• 300 g lentils, brown, dried
• 800 ml tomatoes, chopped
• 720 ml vegetable broth
• 400 ml coconut milk
• 1 bunch basil, or more if needed
• 1 tbsp coconut blossom sugar
• e.g. salt and pepper
• e.g. lime juice
• n. B. Balsamic cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

rich in protein and super tasty

Pour the olive oil into a hot pot. Sauté the onion, garlic, curry powder, cumin, coriander, turmeric, and cayenne pepper until the onions are translucent. Add the dried lentils and sauté for a moment. Deglaze with the chopped tomatoes, vegetable stock, and coconut milk. Bring to a boil and simmer over low heat with the lid on for about 35-40 minutes, until the lentils are tender. Once the lentils are tender, gently stir in the basil leaves until they collapse. Stir in the coconut blossom sugar and season with salt and pepper. Season to taste with a squeeze of lime juice and balsamic vinegar. Serve with rice. Per serving (without rice) approximately 412 kcal. The basil gives this recipe a special flavor.