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🍽️ Aromatic Sri Lanka Curry with Rice and Coconut Sambol

498 kcal · 30 min · 4 servings

Ingredients

• Shallots 2 pcs.
• Garlic cloves 2 pcs.
• Ginger, fresh 20 g
• Zucchini 2 pcs.
• Lentils, red 100 g
• Oil 3 tbsp
• Salt pinch
• Pepper, black ground pinch
• Curry powder 1 tbsp
• Cinnamon pinch
• Cumin 1 tsp
• Coconut milk 80 ml
• Vegetable broth 200 ml
• Jasmine rice 300 g
• Cilantro, fresh 20 g
• Organic limes 1 pcs.

Instructions

1. 1. Halve the shallots and remove the outer skins.
2. 2. Finely dice the shallots.
3. 3. Peel the garlic cloves and the ginger.
4. 4. Finely chop the garlic and ginger.
5. 5. Wash the zucchini under running water.
6. 6. Remove the hard ends of the zucchini.
7. 7. Finely dice the zucchini.
8. 8. Rinse the lentils in a sieve with cold water.
9. 9. Let the lentils drain well.
10. 10. Heat oil in a pot over medium heat.
11. 11. Fry the shallots, garlic, and ginger for about 2 minutes.
12. 12. Season the mixture generously with salt and pepper.
13. 13. Add curry powder, cinnamon, and cumin.
14. 14. Add the zucchini cubes and lentils to the pot.
15. 15. Deglaze the mixture with coconut milk.
16. 16. Add vegetable broth.
17. 17. Cover the pot.
18. 18. Simmer the curry for about 30 minutes over low heat.
19. 19. Put the jasmine rice into a pot.
20. 20. Add about 700 ml of salted water.
21. 21. Bring the water with the rice to a boil.
22. 22. Cover the pot.
23. 23. Let the rice cook for about 10 minutes.
24. 24. Wash the coriander under running water.
25. 25. Shake the coriander dry.
26. 26. Pluck the coriander leaves from the stems.
27. 27. Wash the lime under running water.
28. 28. Cut the lime into wedges.
29. 29. Finally, adjust the seasoning of the Sri Lanka curry.
30. 30. Distribute the rice onto the plates.
31. 31. Place the curry on top of the rice.
32. 32. Garnish the dish with coriander leaves and lime wedges.
33. 33. Serve the curry warm.

Nutrition per serving

• kcal: 498
• Protein: 14 g · Fett/Fat: 19 g · Carbs: 73 g