Curry Rice with Red Lentils

1. heat the butter in the saucepan, add the curry powder at the beginning and then the long grain rice 2. fill up with the vegetable stock and cook at a mild temperature with the lid closed for about 20 minutes (a little longer if you like) 3. after 15 minutes, add the sugar snap peas and the chili, which has been seeded and cut into fine strips 4. Season to taste with salt and freshly ground pepper 5. Fold in the spring onions cut into strips 6. Cook the lentils in the chicken stock for about 5 minutes, rinse and drain 7. Mix the creamed yoghurt with the finely chopped coriander 8. To serve, place the long-grain rice on the plate, add a spoonful of lentils and finally a spoonful of yoghurt with coriander.

Tip: Use creamy natural yogurt for an even finer result!

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