Red and black lentil curry

Ingredients for 4 servings:

• 100 g lentils, red
• 100 g lentils, black
• 1 tsp curry paste, green
• 2 stalk(s) spring onion(s)
• 1 small onion(s)
• 2 cloves garlic
• 1 large carrot(s)
• 1 pointed pepper
• 400 ml coconut milk
• 100 ml rice wine, alternatively white wine
• 1 small piece(s) of ginger, approx. walnut-sized
• vegetable broth
• Salt
• pepper
• coriander
• curry powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Cook the red and black lentils separately in vegetable broth. Red lentils need about 15 minutes, black lentils about 20 minutes. Finely chop the onion and garlic, slice the spring onions into thin rings, cut the carrot into short sticks, and finely chop the bell pepper. Sauté the onions, spring onions, and curry paste in a wok over high heat, then gradually add the remaining vegetables and sauté. Deglaze with the rice wine and reduce the heat. Stir in the coconut milk, ginger, and garlic. Simmer gently for about 5-10 minutes. Add the lentils and season with salt, pepper, and curry powder. Finally, add fresh coriander. Serve with rice.