John Myers
Red Lentil Curry with Pita
The perfect red lentil curry with pita recipe with a picture and simple step-by-step instructions.
- 1 size Fresh shallot
- 4 cm Fresh ginger
- 1 Pc. Clove of garlic
- 150 g Potatoes
- 200 g Lentils red
- 4 tbsp Rapeseed oil
- 250 ml Unsweetened coconut milk
- 300 ml Vegetable broth
- 1 tbsp Tomato paste
- 1 tsp Yellow curry powder
- Salt and pepper
- Red wine vinegar
- 1 disc Pita bread
- 1 Spring onions fresh
- Peel off shallot and clove of garlic, cut into large pieces, peel ginger and chop small, peel potato and cut into pieces about 1cm in size. Heat 2 tablespoons of oil in a saucepan. Sauté shallots, garlic and ginger in it for about 2 minutes over medium heat.
- Add potatoes and lentils. Pour in coconut milk and vegetable stock, bring to the boil and simmer over medium heat for about 15 minutes. Stir in tomato paste and curry. Halve tomatoes and add about 5 minutes before the end of the cooking time, then everything with vinegar , Salt and pepper to taste.
- In the meantime, cut the pita bread into 4 pieces. Heat the remaining oil (2 tablespoons) in a pan. Roast the pita on both sides until golden brown, remove and drain on kitchen paper. Clean the spring onions and cut into thin strips. The red Serve the lentil curry on plates with pita and spring onions.
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