John Myers
Contents
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Ingredients
- 6 Spring onions
- 400 g Carrots
- 2 Garlic cloves
- 4 tsp Cooking oil
- 1 tsp Cayenne pepper
- 1 tsp Ground cumin
- 400 ml Unsweetened coconut milk
- 1 bunch Mint
- 300 g Yogurt
- Grated lemon peel
- Freshly squeezed lemon juice
Instructions
- Wash the spring onions / leek and cut them into oblique pieces. Peel the carrots and cut them into fine slices. Peel off the garlic and dice it very finely.
- Heat the oil in a saucepan or pan and briefly sweat the spring onions / leek and carrots in it. Add the frozen peas, lentils, garlic and spices and let everything simmer while stirring. Then extinguish the mass with the coconut milk. Season it with salt and cook for about 13 minutes.
- In the meantime, rinse the mint, pat it dry and cut it into fine strips. Wash the lemon briefly under hot water and grate the peel. For the dip, mix the yogurt with the mint and lemon zest. Taste it with salt.
- You taste the vegetable and lentil curry with the spices and lemon juice and serve it either with the yogurt and mint dip as a topping.
Nutrition
Serving: 100gCalories: 72kcalCarbohydrates: 3.9gProtein: 1.6gFat: 5.6g
