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PEEL and finely chop the onion and garlic cloves. DIVIDE the chili pepper and in half, remove the seeds if you like and chop into thin half rings. PEEL and finely grate the ginger root.
DIVIDE the broccoli into florets and set aside. COOK the rice according to the package, you can serve any kind of rice you like.
HEAT sunflower oil in the wok or casserole and sauté the onion and garlic for a few minutes. ADD the chili pepper and ginger and sauté some more. Then also ADD the ground coriander, cumin and turmeric and after a minute also the lentils.
POUR in the coconut milk and water and bring to a boil. Turn down the heat, place the lid on and let the lentils cook for about 20 minutes, depending on the type of lentils you're using.
ADD the broccoli florets and cook on low heat for another 10 minutes. You'll notice the lentils will fall apart and the curry will thicken. SEASON with salt and serve with rice. Enjoy!