White bread with lentil and coconut cream and Chinese cabbage salad

Shallots (30g)

Ingredients · Servings 4

Method · 35 min

Roughly chop 1 shallot (30 g). Roughly chop 1/2-1 red chili pepper, including seeds. Roughly chop 15 g fresh ginger. Halve 1 garlic clove. Clean, deseed, and roughly chop 1 red bell pepper. Finely chop the shallot, chili, ginger, garlic, and bell pepper in a food processor.
Bring the mixture to a boil in a small saucepan with 200g of creamy coconut milk. Add 100g of red lentils, bring back to a boil, and simmer uncovered over low heat for 15 minutes, stirring occasionally. Remove the lentils from the heat and purée finely with an immersion blender. Season the purée with salt, stir in 3 tablespoons of rapeseed oil, and let it cool.
Wash 1 organic lime thoroughly with hot water, dry it, finely grate 2 teaspoons of zest and squeeze out 3 tablespoons of juice. Mix the zest and juice with 2 tablespoons of water, 1-2 teaspoons of fruity curry powder (e.g., lime curry from the internet) and a pinch of salt. Vigorously whisk in 3 tablespoons of rapeseed oil.
Clean 1/2 a Chinese cabbage (approx. 400 g), halve lengthwise, and cut crosswise into 1 cm wide strips. Mix the Chinese cabbage with the lime marinade. Peel 1 ripe mango, remove the flesh from the pit, and cut into 1 cm pieces. Mix the mango into the Chinese cabbage. Pluck the leaves from 12 sprigs of coriander and fold them in.
Toast 12 slices of white bread (40g each), spread the slices thickly with lentil spread, and top with Chinese cabbage salad. Arrange the sandwiches sprinkled with 40g of cashew nuts.

g ginger (fresh)

gg coconut milk (creamy)

1 tsp fruity curry powder (e.g. lime curry; available online)

Chinakohl (approx. 400 g)

Mango (reif)

Slice of white bread (40 g each)

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