Creamy curry stew with lentils and vegetables
40 MIN
SATIETYPORTIONS: 2
The stew is rich in plant-based protein, fibre and nutrients.
A great way to get more diverse nutrients and try new flavours.
Ingredients
| 1 | Red onion |
| 3 | Garlic cloves |
| 1 | A teaspoon of grated ginger |
| 2 | Tablespoons of curry |
| 0,5 | A teaspoon of chilli flakes |
| 1 | A teaspoon of smoked paprika |
| 1 | Paprika |
| Half | Zucchini |
| 200 g | Canned tomatoes |
| 250 ml | Coconut milk |
| 130 g | Washed red lentils |
| 2 handfuls | Spinach |
| 2 spoons | Greek yogurt |
| Dash of | Lime juice |
| Dash of | Parsley |
Instructions
1
Add a splash of oil to the pan. Fry the red onion, garlic cloves and a teaspoon of grated ginger.
2
Then add the spices: curry, chilli flakes, smoked paprika. Fry for a few minutes.
3
Add the sliced peppers and half the zucchini. Fry for 5 minutes.
4
Pour in the canned tomatoes and coconut milk. Mix and add the washed red lentils.
5
Turn up the heat and when the stew comes to the boil, reduce the heat to medium and simmer for 20 minutes. If the liquid evaporates after 10 minutes, add a little water.
5
Add the spinach when the stew is finished. Just before serving, stir in the Greek yoghurt (this step can be omitted for the full vegetable version), squeeze in the lime and sprinkle over the parsley. Enjoy!
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