- 500g of red lentils
- spoon of coconut oil
- one red onion (regular onion can be a substitute)
- three or four cloves of garlic
- fresh grated ginger (thumb-sized piece)
- one can of coconut milk (400ml)
- one can of chopped tomato puree
- 600ml of vegetable soup (you can also use an organic soup cube)
- spoon of red curry paste
- a flat teaspoon of cumin
- a flat teaspoon of Garam Masala
- squeezed juice of half a lime
- salt and pepper
- 500g of jasmin rice (or Basmati rice)
- 750ml of water
1. Heat the coconut oil in a pan on medium-high heat. Stir in the red onion and simmer for a few minutes until it becomes glassy. Then add the red curry paste and sauté it in oil together with the onion, to release its aroma. Add garlic, ginger, cumin and Garam Masala. Fry everything briefly in oil, then add the lentils and mix it well with the mass in the pot.
2. Pour tomato puree and coconut milk and mix until you get a homogeneous mass. When the curry boils, reduce the temperature so it can gently simmer with the gradual addition of vegetable soup. Cook everything for about 20-25 minutes, stirring regularly so that your lentils do not burn.
3. Finally add salt, pepper and lime juice.
4. When the lentils are cooked, the dish is ready and ready to serve.
5. Cook the long grain rice according to the instructions on the back and serve it with curry.
6. Sprinkle everything with pumpkin seeds and voilà!