John Myers
Ring-tailed Lentils Curry
The perfect ring-tailed lentils curry recipe with a picture and simple step-by-step instructions.
- 200 g Red or yellow lentils
- 3 piece Paprika
- 0,5 bunch Spring onions fresh
- 300 g Fresh broccoli
- 200 ml Coconut milk
- 1 tbsp Chopped ginger
- 2 tsp Curry powder
- 2 piece Finely chopped chilli pepper
- 1 pinch Cumin
- Salt and pepper to taste
- Oil for the pan
- Wash the red or yellow lentils. Bring to the boil in ½ l water, lightly salt. Cover and cook not too soft (approx. 10-15 minutes depending on the variety)
- Cook the broccoli cut into florets until al dente. (maximum 8 minutes). Frozen broccoli does it too, of course. If you use this, please cook it al dente according to the instructions on the packet.
- Wash the peppers, remove the seeds, cut into small pieces and sauté in a pan with a little oil for about 5 minutes.
- Rinse off the spring onions, clean them, cut into fine, diagonal rings and fry briefly in the pan with the slightly cooled, finely chopped broccoli with the pepper pieces. Finely chop the ginger and chili peppers and add to the pan
- Drain the cooked lentils in a sieve and also add them to the pan. Stir well and pour in the coconut milk. Season with cumin, curry, salt and pepper.
- I like to use lentils instead of rice, they are real nutrient bombs. Legumes are particularly rich in proteins, numerous minerals and fiber, they are good for filling and help digestion. Enjoy your meal.
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