John Myers
Ingredients for 4 servings:
- 600 g Chinese cabbage
- 150 g lentils, red, split
- 400 ml coconut milk
- 800 ml vegetable stock
- 1 small banana(s), ripe
- 1 tsp, heaped curry paste, green
- 1 tbsp, heaped curry powder
- ½ tsp cinnamon
- 1 tsp honey
- 100 g basmati rice, optional
- Water
- oil
- Salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Chinese cabbage meets lentils and coconut milk
Remove the stalk from the Chinese cabbage and chop it into small pieces (leftovers are great for freezing), peel the banana and mash it with a fork. Meanwhile, sauté the curry paste in a little oil while stirring. When it has almost dissolved, add the cabbage. After about 3 minutes, sprinkle the curry powder over it, sauté it, and deglaze with the stock and coconut milk. Add the lentils and mashed banana. Simmer everything on low heat with the lid on for about 10 minutes (if you have whole lentils, you’ll need twice as long). Then season with cinnamon, honey, and salt to taste. If you like, you can optionally cook 100g of rice during this time and add it to the soup as an extra garnish. I would definitely cook it in a separate pot and then add it to the plates as needed, otherwise it will all become more of a mush than a soup.
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