Lentil-papaya curry

Ingredients for 3 servings:

• 150 g beluga lentils
• 400 g papaya
• 1 tsp coconut oil
• 100 g shallot(s)
• 225 g organic shrimp(s)
• 1 large bell pepper(s), yellow, diced
• 1 tbsp red curry paste
• 200 ml coconut milk
• 300 g peas, frozen
• 1 tbsp, heaped cornstarch
• 200 ml coconut drink
• 1 tbsp fish sauce
• Salt
• 2 tbsp lime juice

Instructions

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

simple, fruity-spicy, low in calories

Prepare beluga lentils or other lentils according to the package instructions and drain. Deseed the papaya (don’t discard the seeds), dice them, and set aside. Heat coconut oil in a large pan or wok. Slice the shallots into rings and sauté them, then push them to the side. Fry the shrimp until translucent on both sides, then remove from the pan. Push the shallot rings back, add the diced yellow bell pepper, and sauté them. Add the curry paste to the pan, stir, and deglaze everything with a large splash of water and coconut milk. Add the peas and simmer gently. Mix the starch in the coconut milk until smooth and pour it into the pan. Stir and bring to a boil briefly. Season to taste with fish sauce, salt, and lime juice. If the sauce is too thick, simply add a little more coconut milk or water. Finally, add the cooked lentils, papaya, and shrimp to the pan, stir gently, and heat briefly. Serve in bowls sprinkled with papaya seeds.