I adore this dish. It contains my favourite ingredient – coconut milk. Besides, it consists of lime juice and green chili peppers that makes an amazing composition of different tastes. The dish is a little bit sour, sweet and spicy. Because of the lentils and beans it is also thick and very nutritious. It’s just wonderful!
You need:
1 onion, finely chopped
½ garlic bulb, crushed
6-8 tomatoes, peeled and finely chopped
1 lime
2 cups red kidney beans (soaked overnight before cooking)
1 cup split red lentils
1 can coconut milk
1 green chili pepper, sliced
1 teaspoon curry powder
oil
salt
1 onion, finely chopped
½ garlic bulb, crushed
6-8 tomatoes, peeled and finely chopped
1 lime
2 cups red kidney beans (soaked overnight before cooking)
1 cup split red lentils
1 can coconut milk
1 green chili pepper, sliced
1 teaspoon curry powder
oil
salt
1. Cook the beans for about 30 minutes until tender.
2. Sauté the onion and garlic in a pot or deep frying pan.
3. Add the tomatoes, coconut milk, lime juice, chili pepper, salt, curry powder and cooked lentils. Mix finely.
4. Let it boil and evaporate for about 10 minutes.
5. Add the beans, mix finely and cook for a while.
6. Serve hot with parsley or coriander on top.
2. Sauté the onion and garlic in a pot or deep frying pan.
3. Add the tomatoes, coconut milk, lime juice, chili pepper, salt, curry powder and cooked lentils. Mix finely.
4. Let it boil and evaporate for about 10 minutes.
5. Add the beans, mix finely and cook for a while.
6. Serve hot with parsley or coriander on top.