Vegetable curry

A vegetable curry is always a winner, and this one is very easy to make. Because of the lentils, this recipe's cooking time is longer than that of some other curries, but in the end it’s worth it. The lentils thicken the curry sauce and add a slightly sweet and nutty flavour. Plus, they are a great source of iron and proteins!

Ingredients

Servings: 4 people

275 g

brown rice
4 tbsp

oil
2 cloves

garlic
3 cm

ginger
1 tbsp

dried curry
2 tbsp

desiccated coconut
250 g

red lentils
200 g

carrot
1

zucchini
300 g

broccoli
250 g

cherry tomatoes
2 tbsp

coriander fresh

Instructions

Finely chop the garlic; peel the ginger with a teaspoon and grate it.
Slice the carrot and zucchini, and cut the florets from the broccoli.
Prepare the rice according to the package instructions.
Heat the oil in a frying pan and gently fry the garlic and ginger.
Stir in the curry powder along with the coconut and lentils, and fry for one to two minutes, stirring.
Pour in 700 ml of water and let the curry simmer for 20 minutes until the lentils are soft.
Stir in the vegetables, and cook until tender for 10-15 minutes.
Dish the curry into deep plates and add a scoop of rice in the middle of each serving.
Add a garnish of fresh coriander before serving.