Carrot lentil cream with curry

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

300 g carrots
300 g yellow lentils (blanched)
150 g coconut milk
6 g curry
6 g sesame oil
7 g salt
1 g pepper

Recipe preparation

(1) Blanch the lentils. Coarsely dice the carrots. Sauté the curry in sesame oil, deglaze with the coconut milk, mix with the remaining ingredients and pour into a pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® 4 times.