Coconut and lentil curry with dried apricots

Coconut and lentil curry with dried apricots

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 677 kcal
, Fat: 35 g
, Carbohydrate: 56 g
, Protein: 26 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 tbsp peanut oil
1 onion, cut into strips
1 courgette (approx. 200 g), halved lengthwise, sliced
200 g cauliflower, cut into florets
1 ½ tbsp Fine Food Delhi Curry


2 ½ dl coconut milk
3 dl water
125 g red lentils
50 g dried apricots, coarsely chopped
1 tsp ginger, finely grated
1 garlic clove, squeezed
½ tsp salt
1 tbsp peppermint, finely chopped
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How it's done

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Heat the oil in a pan. Sauté the onion, courgette and cauliflower for approx. 2 mins. Add the curry, cook briefly.


Pour in the coconut milk and water, bring to the boil. Add the lentils and apricots, reduce the heat, cover and simmer for approx. 20 mins., stirring occasionally. Add the ginger and garlic, season with salt. Plate up the curry, garnish with mint.

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