Pea and Lentil Curry with Yoghurt and Mint Dip

Ingredients for the curry:

  • 5 spring onions
  • 250 g carrots
  • 2 toes garlic
  • oil
  • curry powder
  • 150g (TK) Peas
  • 100 g Red lenses
  • pepper
  • ground cumin
  • 400ml coconut milk
  • Salt

Clean, wash, and cut the spring onions into diagonal pieces. Peel the carrots and also cut them into diagonal pieces. Peel the garlic cloves and chop finely. Heat the oil in a pan and roast the curry powder in it. Add spring onions and carrots and sauté briefly. Add the peas, lentils, garlic, cumin, salt, and pepper and sauté briefly. Deglaze with the coconut milk and simmer for about 13 minutes. taste.

Ingredients for the dip:

  • 1 bunch mint
  • 300g
  • (3.5% fat) yogurt
  • 0.5 organic lemon
  • Salt
  • to taste: sugar

Rinse the mint, dry, chop finely and add to the yogurt. Wash the lemon in hot water, dry it and grate some lemon zest. Add to the yogurt, mix well, and season with salt and sugar.

Serving:

Put the curry on deep plates and serve the dip separately in small bowls.

How much do the ingredients for the curry cost?

The price for 3 people is 3.51 euros. At 1.60 euros, coconut milk is the most expensive ingredient.

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