Red coconut lentil curry with peppers and carrots

Ingredients for 4 servings:

• 300 g basmati rice
• 1 m.-sized onion(s)
• 1 large bell pepper(s), red
• 4 m.-sized carrot(s)
• 1 m.-large zucchini
• 120 g lentils, red
• 400 ml coconut milk
• 500 ml vegetable stock
• 1 tbsp red curry paste
• 1 tbsp oil
• salt and pepper
• lemon juice
• coriander
• 1 tbsp parsley

Instructions

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

Cook the basmati rice according to the package instructions. Wash, peel, and slice the carrots. Peel and dice the onion. Heat the oil in a wok or a shallow, wide saucepan. Sauté the onions, carrots, and lentils over medium heat for about 4-5 minutes, taking care not to burn. At the same time, wash the bell pepper and cut into medium-sized pieces, and wash the zucchini and slice it thinly. Once the carrots, lentils, and onions are sufficiently browned, deglaze them with the vegetable stock. Also add the coconut milk and curry paste. Cook briefly for about 1-2 minutes, then add the zucchini and bell pepper. Simmer on low heat for about 5-6 minutes to allow the lentils (usually about 10 minutes) and vegetables to cook a little more. Cook the curry for a little longer or shorter, depending on your preference. Season everything with salt, pepper, coriander, and lemon juice. Finally, add the parsley (I usually have frozen fresh parsley and use that). Mix the curry with the cooked rice.