For six portions of this curry, you need :
- one cauliflower
- five or six carotts
- one large onion or two small
- some fresh ginger *
- 1,10 lb of green lentils
- 5 tsp. of red curry paste **
- 0,21 US gal of coconut milk
- Rinse the lentils, put them in approximately twice their volume of water and let them cook on a low heat for about 40 minutes.
- Rinse, peel and chop the vegetables : little bouquets for the cauliflower, slivers for the onions, in length for the carotts before cutting them in pieces of about 1,9 inch of length — this will keep them crunchy — and fine slivers or small cubes for the ginger. You may also grate it if you like a more homogeneous flavour.
- In a wok, off the fire, mix the coconut milk and the curry paste.
- Add the ginger, the onions, the carrots and the cauliflower, mix again, cover and let cook on a very low heat for around 15 minutes — the coconut milk must not come to the boil. This is more a matter of warming the course than cooking it.
- Dry the lentils and serve in soupe plates.
It’s ready, enjoy !
* The quantity depends on your palate and your guests ones. I generally use a piece the size of the thumb.
** This is also going to depend on your taste and on the curry paste you are cooking with. The one I use is not too spicy and I like the taste to be pronounced.
⋅ Variants ⋅
During winter, replace the cauliflower by white cabbage or parsnips, sliced them extra-fine.
During summer, served warm or cold, a sweet peppers curry is always a good idea.
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