Lentil curry with rice

Ingredients for 4 servings:

• 200 g lentils, red
• 1 onion(s)
• 1 pak choi
• 2 bell peppers
• 1 small piece(s) of ginger
• ½ bunch of spring onions
• 500 ml coconut milk
• 1 clove(s) garlic
• 1 tbsp curry paste
• 1 chili pepper(s)
• 300 ml water
• Soy sauce
• salt and pepper
• cumin
• Paprika powder, smoked
• curry powder
• 300 g rice
• 600 ml water

Instructions

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

Rinse the rice with cold water. Heat 600 ml of water in a saucepan and add a little salt. Stir in the rice, cover, and simmer for about 10 minutes. Remove the pan from the heat and let the rice simmer for another 10 minutes. Meanwhile, dice the onion, garlic, chili, and bell pepper. Grate the ginger. Slice the spring onions and slice the bok choy. Heat oil in a pan. Sauté the onion, bell pepper, ginger, and garlic until translucent. Stir in the chili and curry paste and sauté for about 3 minutes. Add the lentils to the pan, top up with coconut milk and 300 ml of water. Simmer for about 10 minutes, until the sauce thickens slightly. After 5 minutes, add the bok choy and spring onions and bring to a boil. Season to taste with soy sauce, salt, pepper, cumin, curry powder, and smoked paprika. Serve the rice on a plate with the curry.