Checklist:
Ingredients:
• 60 g black beluga lentils
• 150 g lean ground beef
• ½ white onion
• ½ yellow bell pepper
• ½ red bell pepper
• 3 spears green asparagus
• 50 g oyster mushrooms
• 80 g baby corn
• 80 g carrots
• 100 g young broccoli
• 600 ml coconut milk
• 40 ml olive oil
• 5 g fresh cilantro
• 1 tbsp yellow curry paste
• 1 tsp Salt
Cookware:
• Cutting board
• Knife
• Pot of at least 3 l
• Spoon
• 2 forks
• 2 knives
• 2 soup plates
Recipe:
Preparation:
1. Dice the ½ yellow and ½ red bell pepper, ½ onion, 80 g carrots and 50 g young broccoli.
2. Pick apart 50 g oyster mushrooms into stripes of 2-3 cm.
3. Cut 80 g baby corn, 50 g young broccoli and 3 spears green asparagus into pieces of 5-7 cm.
Cooking:
1. Heat up a pot and add the olive oil. Add the oyster mushrooms and sear them on high heat.
2. After 1 minute add 150 g lean ground beef and sear the mix for 2 more minutes.
3. Spice the mix with 1 tbsp of yellow curry paste, and let it toast for another 2 minutes.
4. Now add the diced vegetables, 60 g beluga lentils and 1 tsp salt.
5. Deglaze it with 700 ml coconut cream and turn down the heat.
6. Let the mix simmer for about 15 minutes. Stir constantly to avoid sticking on the ground.
7. Add the rough pieces of baby corn, broccoli and green asparagus.
8. Turn off the heat and let the lentil curry rest for about 5 minutes.
9. Serve on two soup plates garnished with some fresh cilantro.
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