Lentil curry | BRIGITTE.de

preparation

1. Dice garlic finely. Peel the ginger and dice finely. Rinse the lentils thoroughly in a sieve and drain. Heat oil in a pot. Briefly fry the garlic and ginger in it. Add curry paste and fry briefly.

2. Add coconut milk, vegetable broth, tomatoes and lentils and bring to the boil. Simmer over medium heat for about 15-20 minutes until the lentils are soft. Season the curry with salt and pepper.

3. Sort the spinach, rinse and spin dry. Add to the curry and let it wilt. Rinse the mint and coriander, shake dry, pluck from the stems and chop roughly. Serve the curry. Sprinkle with mint and coriander and serve.