Creamy Lentil Curry with Greek-Style Cheese
with pita, yogurt & spinach- Melk (inclusief lactose)
- Tarwe
- Gluten
- May contain traces of allergens
.
Ingredients
½ piece
Onion
1 piece
Garlic
¼ piece
Red chili pepper
¾ teaspoon
Ground turmeric
125 milliliters
Coconut milk
200 g
Spinach
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
2 piece
Pita bread
(Contains: Tarwe)
5 g
Ginger paste
½ sachet(s)
Yellow curry spices
½ pack
Lentils
(Contains: Gluten, May contain traces of allergens)
Not included in your delivery
½ tablespoon
Olive oil
100 milliliters
Low sodium vegetable stock
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Chop the onion and crush or mince the garlic. Deseed and finely chop the red chili pepper.* Drain the lentils.
*Take care, this ingredient is spicy! Use as preferred.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion, garlic, ginger paste and chili pepper for 3 - 4 minutes, or until the onion is translucent and the garlic is golden-brown.
Stir in the lentils and the yellow curry spices and continue frying for 6 - 7 minutes. Use a potato masher or the back of a ladle to roughly squash the lentils in the pan.
Add the stock, the turmeric and the coconut milk. Mix well so as to ensure the pan is thoroughly deglazed, then bring to a boil. Allow to simmer for around 10 minutes, or until thickened and reduced (see Tip). Stir in the spinach and allow to wilt and reduce.
Tip: add a splash of water as necessary if the curry is too thick.
Preheat the oven to 200°C and bake the pita for 6 - 8 minutes until golden-brown. You can also use a toaster if preferred.
Cut the pita into smaller pieces. Serve the curry on deep plates, topped with the yogurt. Crumble over the Greek-style cheese and serve the pita on the side.
