Pantry curry

This recipe is for about 6-8 people.


1 tbsp oil
4 cloves of garlic, finely chopped
1 to 1.5 cm ginger, finely chopped
2 large onions, roughly chopped
1 tsp turmeric
A good pinch of chili flakes
1 teaspoon ground cumin
½ tsp ground coriander
½ teaspoon of cayenne pepper
2 tsp curry powder
1 tsp garam masala
Sea salt and pepper to taste
200 gr red lentils
500 ml vegetable stock
1 can of coconut milk
1 tin of peeled tomatoes / diced tomatoes
2 -3 tbsp lemon juice

Cook the rice according to the instructions on the package (in our case on speed 8 of my multicooker).

Put a large pan on the stove and let it get hot, add the oil and onions and let it caramelize. Then add the garlic, ginger and all the herbs and stir fry for about 2 minutes; stir well, because herbs bake quickly!

Add the vegetable stock and scrape all baked-on pieces from the bottom with a spatula. Add the lentils and peeled tomatoes and let it simmer slowly for 20-25 minutes; Meanwhile, break the peeled tomatoes with a spatula, for example.

Add the coconut milk and lemon juice and season with salt and pepper. And let it simmer for another 8-10 minutes.

Serve with the rice.

Enjoy your meal!

If you’ve tried this recipe, please leave a message below and / or tag me on your social media (

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