Kidsproof recipe: vegan Massaman curry with red lentils
This vegan Massaman curry is a budget recipe that you can put almost any (leftover) vegetable in. And because of the mild flavour of the curry paste, potato, lentils and coconut milk, it is also a child-friendly recipe.
Kitchenware
- 1 large frying pan
- 1 cutting board with knife
- 1 saucepan(prepare for rice if necessary)
Ingredients
- 500 gr dried red lentils
- 2 tin coconut milk (2×400 ml)
- 1 onion
- 2-4 cloves garlic
- 3 cm ginger
- 2-3 el massaman curry, e.g. from Koh Thai
- 750 ml hot water
- 2 stock cubes
- 3-4 peeled potatoes in pieces (make small pieces, otherwise the potato will remain too hard)
- 1 courgette
- 1 aubergine
- 4 lime leaves (we have them in the freezer as standard)
- (olive) oil for frying
- rice or flatbread as a side dish
- optional as topping: (vegetable) yoghurt, coriander, mint, pepper and/or sambal
Instructions
- Wash, peel/peel and chop all vegetables and spices.
- Briefly fry the onion, garlic and ginger in a large pan. Briefly fry the onion, garlic and ginger in a large pan.
- Pour in the coconut milk.
- Add the dried lentils & massaman curry paste.
- Add the hot water with bouillon cubes.
- Add potatoes and simmer for 30 minutes until it is a soft mash. Stir regularly, as lentils tend to stick. If you use more hard vegetables (like carrots), add these right away too. I often pre-cook carrots for 20 minutes before adding them.
- Only add the soft vegetables such as aubergine and courgette at the last minute and simmer for up to 10 minutes.
- Serve with rice, flatbread and don't forget the yummy toppings! Enjoy!