RECIPES
Lentil curry with sambal olek
PREPARATION TIME
60 MINUTES
PORTIONS
4
INGREDIENTS CURRY
60 g dried apricots
400 g potatoes, mainly waxy
400 g red peppers
50 ml olive oil
150 g red lentils
80 g mild curry paste
400 ml each vegetable stock and coconut milk
30 g KOCH'S Sambal Oelek
Lime juice
Salt
INGREDIENTS SIDE DISH
200 g jasmine rice, alternatively basmati rice
Salt
INGREDIENTS TOPPING
½ bunch coriander, if desired
80 g creamy yogurt
INGREDIENTS CURRY
60 g dried apricots
400 g potatoes, mainly waxy
400 g red peppers
50 ml olive oil
150 g red lentils
80 g mild curry paste
400 ml each vegetable stock and coconut milk
30 g KOCH'S Sambal Oelek
Lime juice
Salt
INGREDIENTS SIDE DISH
200 g jasmine rice, alternatively basmati rice
Salt
INGREDIENTS TOPPING
½ bunch coriander, if desired
80 g creamy yogurt
PREPARATION
1
For the curry, halve or quarter the apricots. Wash, peel and dice the potatoes to the size of a centimeter. Clean and wash the leek and cut into rings. Wash the peppers, drain and cut into bite-sized pieces, then sauté the pieces in olive oil in a pan.
2
Rinse the lentils in a sieve with cold water, then add to the peppers with the leek and sauté. Stir in the curry paste, deglaze with the stock and coconut milk, cover and cook with the sambal oelek, apricots and potatoes for 10 minutes. Season to taste with lime juice and salt.
3
In the meantime, bring 320 ml of water to the boil with a little salt and stir in the rice. Then cover, turn off the heat and leave to simmer for 20 minutes, stirring occasionally.
4
For the topping, pluck the coriander from the stalks and roughly chop. Arrange on the curry together with the yogurt and serve with the rice.
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