Lentil-leek curry with ginger rice

This image has an empty alt attribute; its file name is 82a70-1cc051_84d2661fe0684f1aa448c8f37ca7cbcemv2.jpg


  • 500 grams of whole grain Basmati rice
  • 1 ltr. water
  • 2 tsp vegetable stock unsalted
  • 2 slices of fresh ginger root
  • 3 medium sized red onions
  • 1 red pointed sweet pepper
  • 1 red chilipepper
  • 2 cloves of black garlic
  • 2 green Turkish peppers
  • 2 leeks
  • 100 grams Puy lentils
  • 2 bay leaves
  • 1 1/2 tsp cumin powder
  • 1 1/2 tsp curry madras
  • tsp coriander powder
  • 3/4 tsp mustardseed powder
  • 1 1/2 tsp curcuma
  • pepper and salt to taste
  • 750 ml coconut milk


Start by washing and cutting all the vegetables.

Bring unsalted water to the boil, add 100 grams of Puy lentils and two bay leaves and cook until tender. Drain and set aside.

Rinse the rice, add the water, the vegetable stock powder and the slices of ginger. Bring to boil and let simmer until the water is fully absorbed (approx. 25 minutes). Take of heat and set aside for 10 minutes with lid on.

In the meantime start by frying the onions, after some 6 minutes add the chilipepper and garlic. Stir fry, then add the peppers and after they turned soft add the leek. Then add all the spices and stir through thoroughly. Add the coconut milk and stir again well. Season to taste and in the end add the lentils (take out the bayleaves). Meanwhile the rice should be done.

Serve with some fresh cilantro leaves.


  • serves: 4
  • preparation time: 60 minutes