Ingredients
Régime konjac rice
150g
Coconut milk
400ml
Coral lenses
4tbsp
Carrot (in blocks)
1
Courgette
1/2
Cauliflower
1/4
Onion
1 small
Mild curry paste or curry powder
1tsp
Lime
1
Maple syrup (optional)
1 tbsp
Chickpeas (optional)
50g
Preparation method
Rinse the konjac rice thoroughly under warm water and drain. Rinse the coral lentils until the water runs clear.
Heat a dash of oil in a large pan over a medium heat. Fry the onion until translucent. Add the carrot and fry for 2–3 minutes.
Add the courgette and cauliflower. Stir in the curry paste or curry powder and fry briefly until it starts to release its aroma.
Add the coconut milk and the red lentils. Bring gently to the boil and simmer for 15–20 minutes until the lentils are cooked and the sauce is creamy. Stir regularly.
Add the maple syrup (if desired), season with salt and squeeze over some lime juice.
Optional:
Add the chickpeas and heat for a further 2–3 minutes.
Are you using the Vegan Chick’n Filet? Fry it separately until golden brown and serve on top or alongside.
Briefly heat the konjac rice in a separate pan without oil (2–3 minutes).
Serve the konjac rice with the creamy coconut and red lentil curry. Finish with extra lime juice to taste.
Enjoy!
Products in this recipe
Stay informed and subscribe to our newsletter
Sign up and stay informed about new products, promotions and more.
