Red Lentil Coconut Milk Curry
A warming red-lentil curry, fit for any autumn or winter hike. We enjoyed it with fresh, locally sourced ingredients and a good helping of coconut milk, with the Swiss Alps as the backdrop.
“It’s warming, it’s hot, and it’s a curry - so it’s everything you need!”
- Sanna Nielsen, outdoor chef
Prep time: 5 minutes
Cooking time: 25 minutes
Equipment needed: Outdoor stove, pot, cutting knife, grater
Serves: 2
A warming meal on an autumn hike.
Ingredients
2 carrots
1 onion
250ml coconut milk
Around 2 dl water
1 cube of stock
1.5 dl of lentils
2-4 tbsp of curry/curry mix
2 garlic cloves
salt to taste
1 tbsp of tomato paste
2tbsp sambal oelek
oil for frying
Adding coconut milk to finish off the delicious lentil curry.
Method
Chop and fry the onions in olive oil.
Roughly cut the carrots and add them to the pot. Then add the tomato paste, sambal oelek, and curry mix. Let it get cosy for like 1-2 min.
Add the rest of the ingredients, and leave to simmer for 20 minutes.
Serve after 20 minutes, or when the lentils are ready.
Soninke Combrinck
I write about connecting with nature as I chase my own adventures around the world.
