Lentil and coconut curry

Ingredients for 4 servings:

• 250 g carrot(s)
• 1 piece(s) of ginger root, approx. 1 cm
• 1 clove(s) garlic
• 1 bunch of spring onions
• 1 tbsp olive oil
• ½ tsp curry paste, red
• 250 g lentils, red
• 600 ml vegetable stock
• 1 can coconut milk
• 1 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Asian-spicy holiday delights

Clean, peel, halve, and slice the carrots. Peel the ginger and garlic. Then finely chop both. Clean, wash, and finely slice the spring onions. Heat the oil in a pan and sauté the curry paste. Add the carrots, ginger, and garlic and sauté briefly. Add the lentils. Deglaze with vegetable stock and coconut milk. Simmer the curry mixture for about 15 minutes. Add the spring onions 2-3 minutes before the end of the cooking time. Season everything with salt, pepper, and lemon juice. Garnish with coriander, for example, if desired, and serve hot.