for 2 person

Vegetables

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

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

How it's done

Vegetables

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

Curry

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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