The idea is: I have two vegetables at the bottom of the fridge and Chinese noodles waiting in the cupboard…well that’s all you need for an Asian culinary escapade.
We happen to love the Indian side of Asia and here is an easy recipe that is always a hit!
For two persons:
1 glass of coral lentils
3 Paris mushrooms
1 ripe tomato
1 carrot
1 courgette
1 green lemon
3 handfuls of frozen onions (Picard) garlic (Picard) Ginger (Picard will be fine) Coriander (Picard does it again and we adore) powdered Curry powdered Cumin
Salt/Pepper
1 small carton of coconut milk
3 glasses of water
1. Choose your quantity of lentils and run cold water over them in a sieve.
2. Pour them into a pan and add three volumes of water. Cook on an average flame for 10min.
3. Meanwhile, fry the onion and garlic in a Tefal pan, when they start coloring, add ½ glass of water and continue to cook slowly. Reduce the flame and add your veggies. Cook with the top on for a few minutes. If they begin to stick to the pan don’t hesitate to add a little water. When the vegetables are cooked, add curry (a generous table spoon), the ginger, the cumin, salt and pepper.
4. Incorporate the lentils and drain the vegetables. Pour the coconut milk and allow to simmer slowly a few minutes so the savors mix well. Don’t hesitate to season according to your taste. When the time comes to serve, sprinkle your presentation with coriander and add ¼ of green lemon.
