8.5.2014
Carrot and broccoli pan with red lentils and coconut milk
- Wash, peel and dice 750 g carrots
- Clean 500 g broccoli and divide into florets
- Peel and finely dice 1 onion
- Peel and finely dice 2 cloves of garlic
- Heat 2 tablespoons of oil and fry the onion and garlic in it.
- Add 1 teaspoon of salt and 2 tablespoons of curry
- Add the carrots and stir constantly
Fry the onions and carrots
-
Add broccoli
Add 400 ml yeast-free vegetable stock, cover and simmer for 10 minutes.
-
Fill up with vegetable stock
Stir again and again. Now add 1 tin of coconut milk and 100 g of red lentils. Continue stirring and simmer for a further 15 minutes.
add red lentils and coconut milk, season with curry if necessary
The dish is quick and very tasty. We ate it with millet and green asparagus. The red lentils make it creamy and very filling.
Carrot and broccoli pan with coconut milk and curry, served with millet and green asparagus
