Cream of lentils and red curry from dennis huwaë

Name: cream of lentils and red curry from dennis huwaë
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 1 small onion; 1 toe garlic; 100 g bottle gourd; 1 el peanut oil; zucchini; Red pepper; 1 Red pepper; 150 ml coconut milk; 2 tl red curry paste; 75 g Red lentils; 15 g fresh coriander; 2 tl soy sauce less salt; 1 tl fish sauce

A tasty recipe. The lactose-free side dish contains the following ingredients: garlic and coconut.

Ingredients

Directions

Chop the onion, finely chop the garlic and peel the pumpkin and cut into 2 cm pieces.
Heat the oil in a frying pan and fry the onion and garlic. Add the bottle gourd and fruit 10 min.
Cut the zucchini and pepper into pieces of 2 cm, finely chop the pepper with seed strips. Add the courgette, red pepper and red pepper and fruit for 5 minutes.
Add the coconut milk and the red curry paste and let the vegetables cook in it. This takes about 10 minutes. Meanwhile, cook the red lentils until done and drain.
In the meantime, cut the coriander roughly. Remove the pan of vegetable curry from the heat, add the lentils and the coriander and leave with the lid on the pan for 30 minutes.
Puree the curry in the blender to a smooth cream. Season the cream with the soy sauce and the fish sauce.

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Nutrition

205Calories

Sodium12% DV280mg

Fat17% DV11g

Protein14% DV7g

Carbs6% DV18g

Fiber12% DV3g

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