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One Pot Lentil Curry

  • 45 min
    • Preparation 20 min
    • Cooking 25 min

Ingredients

2 People
  • 1.5 Red onions
  • 4.5 Garlic
  • Fresh ginger, thumb-sized piece
  • Oil for frying
  • Curry paste (red or yellow)
  • 1 cans Chopped tomatoes (400ml)
  • 1 cans Coconut milk (400ml)
  • 400 ml Water
  • 2 tsp. Vegetable stock powder
  • Cumin, chili or garam masala to taste
  • Salt and Pepper
  • 250 g Lentils
  • 1 cans Chickpeas (400ml)
  • Sour cream if desired
  • Fresh mint or coriander to garnish

Preparation

Step 1
Peel and finely dice the onions. Also peel the garlic, halve and cut into thin strips. Cut the peeled ginger into thin strips and finely chop or grate.
Red onions
Garlic
Fresh ginger, thumb-sized piece
Step 2
Place a pan on the stove over a medium heat, add the oil and heat up. Add the curry paste and stir-fry for about 2 minutes.
Oil for frying
Curry paste (red or yellow)
Step 3
Add the diced onions and sauté for 5 minutes. Then add the garlic and ginger and fry for a further 3 minutes until the vegetables begin to stick to the bottom of the pan. Deglaze with the chopped tomatoes and stir until the onions, ginger and garlic separate from the bottom of the pan. Add the coconut milk, water, vegetable stock powder and spices, stir well and bring to the boil.
cans Chopped tomatoes (400ml)
cans Coconut milk (400ml)
ml Water
tsp. Vegetable stock powder
Cumin, chili or garam masala to taste
Salt and Pepper
Step 4
Add the lentils, stir and simmer for about 10 to 12 minutes with the lid on the pan. Stir regularly so that nothing burns.
g Lentils
Step 5
Drain the chickpeas, add to the curry and simmer for a further 5 minutes.
cans Chickpeas (400ml)
Step 6
Season again with salt, pepper and spices to taste before serving. A dollop of sour cream, mint and coriander round off the curry perfectly.
Sour cream if desired
Fresh mint or coriander to garnish

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