Curry rice with lentils

Ingredients for 2 servings:

• 200 g basmati
• Salt
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp oil
• curry powder
• Spice mix (Garam Masala)
• e.g. vegetable broth
• 100 g lentils, red
• 200 ml coconut milk
• Cinnamon
• black pepper
• 200 ml cream or cream yogurt
• e.g. chili powder
• e.g. coriander leaves or parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a quick meal made from leftovers

Cook the rice according to the package instructions. Finely dice the onion and garlic and then fry in hot oil in a pan until translucent. Add the curry powder and garam masala and fry briefly. Deglaze with vegetable stock, bring to a boil, and add the lentils. Simmer the lentils until tender (this won’t take as long with red lentils). Add more stock if necessary. Stir in the coconut milk and cream/yogurt. Bring to a boil. Season with salt, pepper, and a pinch of cinnamon. If desired, you can add a little more curry; if you like it spicier, you can add chili. Serve with freshly chopped cilantro and the rice. This recipe can, of course, be varied in any way you like, for example, with chicken or lamb. Cauliflower would also work instead of the lentils. The quantities are optional; I do it all more “off the cuff.”