John Myers
Ingredients for the curry:
- 50g brown mountain lentils
- 50g Red lenses
- 50g Yellow lentils
- 2 Red onions
- 2 carrots
- 1 parsnip
- 2 toes garlic
- 2 Teaspoons Red curry paste
- 1 teaspoon mild paprika powder
- 0.5 tsp cumin
- 2 teaspoons tomato paste
- to taste: ginger
- 250ml vegetable broth
- 500ml coconut milk
- 1 organic lemon
- Salt
- pepper
- honey
Blanch the lentils in water. First put the brown lentils in the water, after 5 minutes the red ones and finally the yellow ones. In the meantime, wash the vegetables and cut them into 1-2 cm cubes. Coarsely chop the onions and finely chop the garlic. Sweat the vegetables in a little coconut oil.
Add the curry, paprika, cumin, and tomato paste and also sauté briefly. Add the ginger and fill it up with broth and coconut milk. Squeeze the lemon and grate the zest (keep the rest for serving). Season the curry with salt and pepper, honey, and lemon juice, and cook at medium temperature for about 5 minutes. Add the lentils and taste again.
Ingredients for the topping:
- 300g tofu
- 0.5 fret coriander
- 3 tbsp Teriyaki sauce
- 2 tbsp toasted sesame
- chili
- 1 teaspoon honey
- 0.5 lemon
- coconut fat
If you like, dice the tofu and marinate it with teriyaki sauce, honey, chili, and lemon juice and fry in a little coconut oil. Sprinkle with sesame and coriander and spread over the stew.
Ingredients for serving:
- 1 bunch
- coriander
- roasted cashew nuts
- sesame oil
- lemon zest
Roughly chop the cashew nuts. Put the stew in a bowl. Garnish with plucked coriander, cashew nuts, lemon zest, and some sesame oil.
