Lentil curry
Ingredients
For
6
personnes
- 250 g green lentils
- 4 carrots
- 1 yellow onion
- 2 cloves of garlic
- 100 ml of coconut milk
- 1 cm of fresh ginger
- 2 tbsp curry powder
- 1 tin of chopped tomatoes
- 1 spring onion
- 2 tablespoons of olive oil from Haute-Provence PDO
- 500 ml of water (approximately)
- Salt and freshly ground pepper
Tip
We recommend using a full-flavoured olive oil from Haute-Provence for its aromas of raw artichoke, banana, apple and fresh almond. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Vallée des Baux-de-Provence, Corsica – Oliu di Corsica or Provence. For another recipe featuring lentils, try the warm lentil salad with chorizo and scallops
Instructions
- Wash and peel the carrots. Cut them into small cubes.
- Peel the ginger and the onion and chop them very finely. Peel the garlic and crush the cloves.
- In a frying pan, heat 1 tablespoon of Haute-Provence olive oil (PDO) and add the ginger, garlic and onion. Cook for 2 minutes over a medium heat.
- Add the curry powder and the carrots, and mix well. Then add the lentils and the chopped tomatoes to the frying pan and cover with water (allow about 50 cl of cold water).
- Bring to the boil, then cover and leave to cook for 30 minutes over a low heat.
- After 30 minutes, add the coconut milk, season with salt and pepper, and continue cooking for 15 minutes, covered. The lentils should be cooked but still firm.
- Serve with basmati rice or homemade naan.
Tip
We recommend using a full-flavoured olive oil from Haute-Provence for its aromas of raw artichoke, banana, apple and fresh almond. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Vallée des Baux-de-Provence, Corsica – Oliu di Corsica or Provence. For another recipe featuring lentils, try the warm lentil salad with chorizo and scallops
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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