Ingredients
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20g ginger
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1 stalks lemongrass
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2 cod fillets(à ca. 200g each)
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200ml soy sauce
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1 onion
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2 garlic cloves
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2 tbsp rape oil
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200g potatoes
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200g carrots
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100g red lentils
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300ml vegetable stock
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200ml coconut milk
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1 tbsp yellow curry powder
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4 stalks parsley
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4 stalks chervil
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2 stalks tarragon
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1/2 bio lime
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salt
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pepper
Directions
For an easy and delicious curry night dish, try our grilled fish with lentil curry recipe. Enjoy Indian flavours with amazing cod fillets!
Ingredients
Adjust Servings:
20g ginger | |
1 stalks lemongrass | |
2 cod fillets | |
200ml soy sauce | |
1 onion | |
2 garlic cloves | |
2 tbsp rape oil | |
200g potatoes | |
200g carrots | |
100g red lentils | |
300ml vegetable stock | |
200ml coconut milk | |
1 tbsp yellow curry powder | |
4 stalks parsley | |
4 stalks chervil | |
2 stalks tarragon | |
1/2 bio lime | |
salt | |
pepper |
Steps
1
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2
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In the meantime, peel onion and garlic. Slice the garlic thinly and chop the onion. Put olive oil, onion and garlic into the Steam+ Pot. Cook with a lid in the microwave for about 3 minutes of 600 Watts. Peel and wash the potatoes and carrots, dice them in 1 cm cubes. Add the potatoes, carrots and red lentils in the Steam+ Pot. Finally add vegetables stock, coconut milk and yellow curry powder. Put on lid, cook in the microwave of 1000 Watts for about 4 minutes, after that of 600 Watts for another 15 minutes. |
3
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4
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