Ingredients for 4 people:
125 g brown lentils
600 g savoy cabbage (cleaned)
Salt
2 carrots
1 onion
2 tbsp oil
400 ml vegetable stock from a jar (or instant stock)
3-4 tsp curry powder
1 can (400 ml) coconut milk
1 tart apple
Pepper
100 g quince jelly
a little lemon juice to taste
Preparation:
1. Boil the lentils, well covered with water, for about 30 minutes until soft.
2. Rinse the savoy cabbage and cut into strips. Blanch in boiling salted water for 3-4 minutes. Drain the savoy cabbage and drain well.
3. Peel, clean and chop the carrots.
4. Peel and dice the onion. Heat the oil and fry the onion in it. Add the carrots and savoy cabbage and pour in the vegetable stock. Cover and cook for approx. 15-20 minutes. Stir in the curry and pour in the coconut milk. Simmer gently uncovered for a further 5-10 minutes.
5. Rinse the apple, quarter, core and cut into thin slices.
6. Drain the lentils. Mix the apple and lentils into the curry and season with salt and pepper. Heat for 5 minutes. Stir in the quince jelly and season again with salt and lemon juice.
Preparation time approx. 1 hour
Nutritional values per portion approx.:
Calories: 318
Joule: 1339
Protein: 13,3 g
Fat: 6,9 g
Carbohydrates: 48 g
(FoodCentrale by ddp images)
