Creamy Coconut Lentil Stir-Fry Recipe

About this recipe

A flavorful stir-fry of protein-packed lentils, sautéed vegetables, and creamy coconut sauce, perfect for a satisfying dinner.

Ingredients

• 50 g Parsley Leaves
• 1 kg Fish Fillets
• 200 g Dried Apricots
• 100 g Lemon
• 1 piece Mango
• 55 g Paprika Powder
• - Sesame Nut Paste
• - Garlic Paste
• 50 g Cumin Powder
• 200 ml Coconut Milk
• 1 kg Bell Peppers
• 250 ml Olive Oil
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Salt
• - Coriander Powder
• 100 g Quinoa

Instructions

1. 1. Rinse the red lentils thoroughly and set them aside to drain.
2. 2. Heat olive oil in a large pan over medium heat for 1 minute.
3. 3. Add finely chopped garlic and ginger, sauté until aromatic for 2 minutes.
4. 4. Stir in cumin, turmeric, and red chili powder, cooking for 1 minute.
5. 5. Add chopped carrots, bell peppers, and green beans, and stir-fry for 5 minutes.
6. 6. Pour in coconut milk, mix well, and bring to a gentle simmer for 3 minutes.
7. 7. Add the drained lentils with salt and cook for 12 minutes, stirring occasionally.
8. 8. Once the lentils are tender, garnish with fresh coriander leaves.
9. 9. Serve hot over cooked quinoa and enjoy your creamy dinner.