Lentil curry stew


For 2 servings
  • 1 zucchini
  • 3 carrots
  • 1 onion
  • 10 g fresh ginger
  • 1 small clove of garlic
  • 1 bunch of coriander green
  • 2 tablespoons oil
  • 1 tsp spicy curry powder
  • 600 ml vegetable broth
  • salt
  • 150 g red lentils
  • 150 g cream yogurt



Working time: 35 min.

nutritional value

Per serving 316 kcal
Carbohydrates: 20 g
Protein: 12 g
Fat: 18 g


  • Simple
  • Clean 1 zucchini, quarter lengthways and cut the seeds. Peel 3 carrots. Cut both diagonally into 1 cm wide pieces. Dice 1 onion. Peel 10 g fresh ginger and 1 small clove of garlic, chop finely. Pluck 1 bunch of coriander leaves from the stems, chill. Tie stems together with kitchen thread.
  • Heat 2 tablespoons of oil in a saucepan. Braise carrots and zucchini in it. Briefly steam the onion, ginger and garlic. Mix in 1⁄2-1 tsp of hot curry powder and coriander stalks. Deglaze with 600 ml of vegetable stock, season with salt and bring to the boil until covered. Cook for 5 minutes on medium heat. Add 150 g of red lentils and cook for another 5-7 minutes.
  • In the meantime, finely chop 2/3 of the coriander leaves and mix with 150 g of cream yogurt.
  • Take the cilantro stalks out of the stew. Season with salt and possibly curry powder. Arrange with coriander leaves. Serve with the yogurt.
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