A veggie curry with coconut milk

Who would have imagined that the mix and match of red lentils + frozen blueberries + coconut milk could be the most sexy and comforting dish to concoct in 30 minutes flat? To be tasted in front of our favorite series.

Preparation time: 30 minutes

Preparation:

1.  Wash and drain the red lentils. Place them in a big pot with the vegetable broth and the curcuma. Bring to a boil. Cover and allow to cook at average temperature during 10 minutes stirring from time to time.

2.  Meanwhile, finely chop up the onions, the garlic and the spicy pimentos. Don’t forget to remove the seeds. Melt the butter and pan fry the onions until they are nice and brown. Add the spices, the garlic, the pimentos and allow everything to sweat during 3 minutes. Place this preparation in the lentils and continue cooking for 5 min. Pour in the coconut milk. Bring to boil once again and season with salt and pepper.

3. Pit and dice up the tomatoes. Incorporate the diced up tomatoes and the unfrozen drained wild blueberries with the lentils. Heat everything carefully. Sprinkle with coriander leaves and serve immediately.

Tip:

To serve with rice or naan bread (Indian bread).

Nutritional values by portion:

Energy: 121 kcal / 508 kJ

Glucids: 11,7 g

Proteins: 5,0 g

Lipids: 6,0 g

No lactose and no gluten recipe

 

Also discover the ceviche of cod with coconut milk and the detox and healthy salad.

Ingredients :

250 g of red lentils

500 ml of vegetable broth

½ tablespoon of curcuma

50 g of butter

1 onion

2 garlic cloves

2 spicy red pimentos

2 tablespoons of powdered coriander

2 tablespoons of powdered cumin

125 ml of coconut milk

Salt and pepper

3 tomatoes

200 g of wild blueberries from Canada (frozen)

A few leaves of coriander to decorate

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