Plat
Creamy Coconut Lentil Curry
40 minPour 4Nutri-Score B€
B
40 min
40 minCreamy Coconut Lentil Curry
recette de
Alchemist Ren 🩵🩷💛
@alchemist.rennea
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
onion (finely chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
ginger (grated)Fruits et légumes20 g
olive oil (for frying)Épicerie15 ml
tomato pasteÉpicerie30 g
curry powderÉpices8 g
ground cuminÉpices3 g- smoked paprikaÉpices3 g
red lentils (rinsed)Épicerie250 g- coconut milk (full fat, canned)Épicerie400 ml
- vegetable stockÉpicerie400 ml
salt (to taste)Épices5 g- naan bread (warmed, for serving)Boulangerie4 morceaux
par portion
Nutrition
481kcal
- Glucides
- 51 g
- Protéines
- 16 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Poêle
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Sauté the aromatics
- Heat the olive oil in a pan over medium heat.
- Add the onion and cook until soft and translucent.
- Stir in the garlic and ginger and cook until fragrant.
- Étape 2
Bloom the spices
- Add the tomato paste, curry powder, cumin and smoked paprika.
- Stir and cook until the paste darkens slightly and the spices smell fragrant.
- Étape 3
Simmer the lentils
- Add the rinsed lentils, coconut milk and vegetable stock.
- Season with salt and bring to a gentle simmer.
- Cook, stirring occasionally, until the lentils are tender and the sauce has thickened.
- Étape 4
Serve
- Taste and adjust the salt.
- Serve hot with warm naan bread.