vegan curry with pea and lentil

Curry Erbsen

Ingredients (serves 2)

1 onion
1 garlic glove
1 can tomatoes (diced)
200 ml vegetable stock
100 g german lentils
1 tsp. curry powder
1 tsp. garam masala
1 tsp. curcuma
200 g frozen peas
1 can coconut milk
Salt and pepper
200 g brown rice



Peel and chop garlic and onion. Put a saucepan on a medium heat and add 1 tbsp oil and the choped onion and garlic, then cook for around 3 minutes until soft and lightly golden.

Deglaze with the tomatoes. Add vegetable stock, lentils and spicery. Continue cooking for about 30 minutes. Than, add coconut milk and peas.

Again, continue cooking for about 15 Minutes. If you like add some seasonings. Serve with rice.


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