Lentil Coconut Curry (Print Version)

# Ingredients:

→ Curry base

01 - 1 zucchini
02 - 3 carrots
03 - 250g green lentils
04 - 600ml vegetable broth
05 - 500ml coconut milk
06 - 1 onion
07 - 1 tablespoon tomato sauce
08 - 1 garlic clove
09 - Salt and pepper to taste

→ Spice blend

10 - 1 teaspoon curry powder
11 - 1 teaspoon turmeric
12 - 1/4 teaspoon cinnamon
13 - 1/3 teaspoon ground cumin
14 - 1/2 teaspoon coriander powder

# Instructions:

01 - Chop up the onion and garlic, then toss them into a big pan with some olive oil and cook until softened.
02 - Mix in the tomato sauce, spices, and season with salt and pepper. Stir it all around for about 5 minutes to boost the flavor.
03 - Dice the zucchini and carrots into small pieces, then throw them in along with the rinsed lentils.
04 - Pour the broth in, cover it up, and let it simmer for 20 minutes.
05 - Stir in the coconut milk and cook for another 15-20 minutes, stirring every now and then. Adjust the seasoning if needed.

# Notes:

01 - Pair it with basmati rice to make it a full meal.
02 - If the lentils are still firm, cook a bit longer.
03 - The dish naturally thickens as it cools.

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