Broccoli curry with red lentils

Ingredients for 1 servings:

• 1 onion(s)
• 1 carrot(s)
• 1 tsp peanut oil
• 2 tsp curry paste, yellow
• 2 tbsp lentils, red
• 200 g broccoli
• 3 tbsp coconut milk
• 200 ml vegetable stock
• 6 cashew nuts
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and dice the onion. Peel and dice the carrot. Heat the oil in a pan over medium-high heat and fry the curry paste, diced onion, and carrot sticks for about three minutes. Add the lentils and broccoli florets, deglaze with coconut milk and broth, and simmer with the lid on for about 15 minutes. Roast the cashews in a fat-free pan over medium heat for 1-2 minutes, then roughly chop. Season the broccoli curry with salt and pepper and serve sprinkled with the cashews.