12 oz / 350 g green lentils
8 oz / 225 g green peppers, chopped
1 green chilli, deseeded and finely chopped
1 garlic clove, crushed
1 onion, peeled and finely chopped
1 tablespoon groundnut oil
1 rounded teaspoon curry powder
Black pepper
8 fl. oz / 225 ml coconut milk
Finely chopped fresh parsley

Cook the lentils, then drain and mash. Soften the green peppers, chilli, garlic and onion in the oil, add the curry powder, mashed lentils and coconut milk and season with black pepper. Mix well, then bring to the boil, cover and simmer gently, stirring frequently, for about 10 minutes until the mixture is thick. Garnish with chopped parsley.

Country: Kenya

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