Lentil Coconut Curry Ii

Cut onions into thin strips, chop garlic finely and sauté both in 2/3 of the light butter until translucent. Add lentils and curry and sauté lightly. Pour in clear soup and simmer gently with lid on for 45 minutes. Season with salt and mango chutney. In the meantime, pierce the coconut and pour off the milk. Heat the nut in the oven at 150 °C for 15 min. Later, smash with a kitchen cleaver and scoop out the pith. Finely grate 100 g of it. Cut carrots and zucchini into slices and steam in the remaining light butter for 10 min. until soft, season with salt and maple syrup. Fold in tofu cream. Pile vegetable mixture on top of the curry and sprinkle with coconut.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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