Grøntsagscurry med Mangosalsa

Crunchy, sweet, and spicy - with the mango salsa this curry has it all!

Ingredients (2 persons)

Curry paste:

1 Garlic glove

2 tbs Ginger (finely chopped)

1 tbs Coriander root (finely chopped)

4 Lime leaves

1 Lemon grass

1 Scallot

1 Green chili

1 tsp Scrimp paste

1/2 Lime

2 tbs Honey

Sauce:

4 dL Coconut milk

2 tsp Peanut butter

Vegetables:

1 tbs Ginger (finely sliced)

2 Scallots

2 Carrots

100 g Bean sprouts

2 Spring omions

1/2 Broccoli (just the florets)

1 tbs unflavoured oil

Jasmin rice (for 2 persons prepared according to the manufacturer)

2 tbs Sesame seeds (roasted on a dry pan for 10 minutes)

1/2 handfull coriander (chopped)

Directions - Curry

Finely chop up all the ingredients for the paste and roast on a dry pan with scrimp paste, lime juice and honey for 5 minutes during stiring. Add coconut milk and peanut butter and simmer under the lid in 30 minutes.

Slice up ginger, scallots, carrots, and spring onion. Fry ginger, scallots, and carrots in the oil on a very hot pan for 2-3 minutes during stiring. Add spring onion and broccoli and fry for one more minute during stiring. Add the vegetables to the sauce and serve on rice topped with roasted sesame seeds, fresh coriander, and mango salsa on the side (see below).

Mango salsa:

1/2 Mango

2 tbs Coriander (chopped)

1/2 tsp Peanut butter

1/2 tbs Sweet chili sauce

1/2 Lime

Directions - Mango Salsa

Chop up the mango into suitable pieces. Mix a dressing of peanut butter, chili sauce, and lime juice. Add mango and coriander to the dressing and mix well.

Curry med Røde Linser & Squash

I love indian food - especially their spices and heavy curries. This dish is simple, medium spiced, and fantastic in combination with cold yogurt and mint dip.

Ingredients (4 portions)

1 tbs oil (unflavoured)
1 tsp Cayenne pepper
1 tbs Garam marsala
2 cm Fresh ginger
1 Garlic glove
1 Onion
1 tbs Tomato purée
2 dL Coconut milk
7,5 dL Water

1 tbs Sugar

1/4 Lemon

2 dL Red lentils

1 Courgette
Salt

Basmati rice
Broad-leaved parsley
1 Spring onion
Bread (e.g. Naan)
Yogurt (unflavoured)
Mint dip

Directions
Chup up ginger and garlic into small pieces. Slice the onion and courgette.
Heat up the oil in a pot and fry cayenne pepper and garam marsala for a few minutes a high heat. Add ginger and garlic, fry for another 2 minuttes, before adding tomato purée and frying for 2-3 minuttes. Add coconut milk, water, sugar and lemon juice, turn down the heat, and simmer for 10 minuttes under a lid. Add red lentils and simmer for another 15 minuttes or until the lentils are slightly overcooked. 5 minuttes before serving, add the courgette and adjust with salt.
Serve on basmati rice and top with finely chopped broad-leaved parsley and spring onion. On the side a white bread of choice, unflavoured yogurt, and mint dip.

Bonus
"Red lentils contain a high level of protein, dietary fiber, vitamin B, and minerals - especially iron. They help lowering cholesterol and are beneficial in managing blood-sugar disorders. In fact has "Health Magazine" selected lentils as one of the healthiest foods!"