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W44 - Veggie, Quick 25 min - Rice - Curry - use EID: Red Lentils
With basmati rice, mint & chives yoghurt
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
75 gram
Basmatirijst
40 gram
Rode splitlinzen
(Kan bevatten Gluten)
90 ml
Kokosmelk
1 tl
Verse gember
5 gram
Verse koriander
(Kan bevatten Selderij)
½ stuk(s)
Aubergine
½ stuk(s)
Ui
½ stuk(s)
Knoflookteen
½ zakje(s)
Garam masala
¼ stuk(s)
Citroen
½ zakje(s)
Gele currykruiden
1 stuk(s)
Tomaat
1.5 tl
Gemalen kurkuma
50 gram
Biologische volle yoghurt
(Bevat Melk (inclusief lactose))
10 gram
Cashewstukjes
(Bevat Cashewnoten Kan bevatten Pinda's, Noten, Sesamzaad)
5 gram
Verse koriander en munt
(Kan bevatten Selderij)
5 gram
Verse munt
(Kan bevatten Selderij)
Zelf toevoegen
1 el
Olijfolie
½ stuk(s)
Zoutarm groentebouillonblokje
1 tl
Suiker
Voedingswaarden
Benodigdheden
Instructies
- Bring plenty of water to boil in two pots.
- Add the red split lentils to one of the pots, put the lid on and cook over medium-high heat for 11 - 13 minutes, or until the lentils are soft, then drain and set aside.
- In the other pot, cook the rice for 12 - 15 minutes.
- At the last minute, add half of the turmeric. Then drain and set aside. Season with salt and pepper to taste.
- Dice the eggplant into 1cm cubes.
- Heat a drizzle of olive oil in a deep frying pan. Season the eggplant with salt and pepper, then fry for 8 - 10 minutes or until done, tossing halfway.
- In the meantime finely chop the onion and ginger. Crush or mince the garlic.
- Add the onion, ginger, garlic and yellow curry spices to the eggplant and fry for 2 - 3 minutes.
Did you know...eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
- Dice the tomato. Cut half of the lemon into wedges and juice the rest into a small bowl.
- Add the tomato, the other half of the turmeric, sugar and garam masala*. Crumble in the stock cube. Stir well and fry for 2 minutes.
- Add the cooked lentils and coconut milk. Cook for 1 more minute. Season with salt and pepper to taste.
- Finely chop the coriander, mint and chives. In a bowl, mix the yoghurt with the mint,chives and lemon juice. Season with salt and pepper to taste.
*Take care, this ingredient is spicy! Use as preferred.
- Serve the rice and lentil curry on deep plates.
- Garnish with the coriander and cashew.
- Drizzle the yoghurt over.
- Serve the lemon wedges.
