Simple red lentil and spinach curry

Ingredients for 4 servings:

• 1 tsp olive oil
• 2 m.-large onion(s), red
• 2 cloves garlic
• 2 m.-large pointed peppers
• 75 g sugar snap peas
• 200 g spinach, frozen
• 1 tbsp red curry paste
• 1 tbsp tomato paste
• 250 g coconut milk, e.g. Alpro Coconut Cuisine
• 200 g tomato(s), pureed
• 200 g lentils, red
• 500 ml water
• 1 lemon(s)
• curry powder
• Ginger, fresh or powder
• Basil, fresh or dried
• turmeric
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

low-calorie and vegan, but not only for vegans

First, finely chop the onions, garlic, bell peppers, and snow peas. You can easily substitute these vegetables with other vegetables to suit your taste. Heat the olive oil in a deep, lidded pan (or use a saucepan instead). Sauté the onions over medium heat. Once they’re slightly translucent, add the garlic and continue to sauté. Add the sliced ​​bell peppers and snow peas to the pan along with the frozen spinach. The spinach doesn’t need to thaw first; it will thaw naturally in the pan. Sauté the vegetables for about five minutes, then add the curry paste and tomato paste and let them roast briefly. Now add the coconut milk and the crushed tomatoes. Stir and add the lentils. Add about half (250 ml) of the water to the pan and stir everything through. Simmer over medium heat, adding more water if needed until the lentils reach the desired bite. While the curry is simmering, you can adjust the seasoning to taste. Season with salt, curry powder, ginger, basil, and turmeric to taste. Add lemon juice to taste. It’s best to add half first and taste, then add the rest to taste. Which spices and how much of each you use depends on how spicy you want the curry. If you like, you can of course add fresh chili or coriander; it’s not to my taste. You can also serve the curry with rice, of course, but I personally find the lentils filling enough. 355 kcal per serving.