Red Lentil Curry

5 from 2 votes
Total Time 48 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 126 kcal


  • 300 g Savoy cabbage fresh
  • 1 medium size Kohlrabi fresh
  • 200 g Carrots
  • 20 g Fresh ginger
  • 1 small Red Onion
  • 100 g Lentils red
  • 600 ml Vegetable broth, instant
  • 400 ml Unsweetened coconut milk
  • 1 tbsp Yellow curry paste
  • 3 tbsp Clarified butter
  • Ground cumin
  • Salt


  • Swissing, clean, remove the stalk, cut the cabbage into 2cm long strips. Peel the kohlrabi and cut into sticks; peel the carrots into oblong slices; peel the ginger and cut into fine cubes; peel the onion into small cubes.
  • Heat the butter lard in a saucepan, sauté the ginger, onions and the rest of the vegetables. Add the curry paste and sauté briefly. Pour in the broth and coconut milk, bring to the boil and simmer for about 8-10 minutes.
  • Add the lentils and simmer for another 5 -8 minutes, until the lentils and vegetables are just about done. Season the red lentil curry with salt and cumin. Arrange on plates and serve.


Serving: 100gCalories: 126kcalCarbohydrates: 9.1gProtein: 6.9gFat: 6.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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