Dark Curry with Beluga Lentils and Maple Syrup

Ingredients

• 2 carrots
• 1 red chili pepper
• 10 g ginger (piece)
• 1 Garlic clove
• 1 Red Onion
• 2 tbsp Coconut oil
• 200 g beluga lentils
• 1–2 tsp curry paste
• 400 ml coconut milk
• 100 ml Vegetable broth
• 0.5 bunch cilantro (10 g)
• 2 tbsp almond slivers (30 g)
• 1 Organic Lime
• 2 tbsp maple syrup (AMBER rich taste; 30 g)
• Salt
• Pepper

Instructions

1. 1.

   Peel and dice the carrots. Wash, trim, and slice the chili into thin rounds. Peel and finely chop the ginger, garlic, and onion. Heat oil in a pot or deep skillet over medium heat; sauté the carrots, ginger, half of the chili, onion, and garlic for 5 minutes. Add the curry paste and lentils, cooking for another 2 minutes.

2. 2.

   Pour in the broth and coconut milk. Cover and simmer on low heat for about 25 minutes until the lentils are tender. Meanwhile, wash the cilantro, shake dry, and chop. Toast the almonds in a hot pan without oil over medium heat for 3 minutes. Mix the cilantro with the almonds, lime zest, 1 tbsp maple syrup, salt, and pepper.

3. 3.

   Season the curry with salt, pepper, lime juice, and the remaining maple syrup. Serve in four bowls topped with the cilantro mixture and leftover chili slices.