Blue and Red Lentil Curry

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Makes 4 Servings

Blue and Red Lentil Curry Picture


250 g red lentils

500 ml vegetable stock

0,5 tsp. turmeric

50 g butter

1 onion

2 garlic cloves

2 chilies

2 tsp. coriander, grounded

2 tsp. cumin, grounded

125 ml coconut milk

Salt, pepper

3 tomatoes

200 g wild Blueberries from Canada (frozen)

A bit fresh coriander


Rinse, drain well and bring to boil with stock and turmeric. Simmer covered at moderate heat for 10 minutes, stir from time to time.

In the meantime chop onions and garlic finely. Remove the kernels from the chili and cut finely. Melt butter in a pan and roast onions brown. Add spices, garlic and chili and roast for 3 minutes. Add the spice mix to lentils and simmer for 5 minutes. Pour in the coconut milk, bring to boil and season to taste with salt and pepper.

Remove the kernels of the tomatoes and dice finely. Add tomato dices and defrosted, drained blueberries to the lentils, reheat slightly and serve with fresh coriander.

Tip: Rice or Indian Naan bread go well as a side.

Preparation time: 30 minutes


Energy: 121 kcal / 508 kJ

Carbohydrates: 11,7 g

Protein: 5,0 g

Fat: 6,0 g

Wild Blue is Good for You!