Pancakes with Lentil Coconut Curry

Peel onions and garlic, cut onions into thin slices, chop garlic finely. Sauté in clarified butter at low temperature until translucent.

Add lentils and curry, sauté lightly. Pour in soup and simmer gently with lid on for 45 minutes. Season to taste with salt and mango chutney.

Preheat the oven to 150 °C.

In the meantime, pierce the coconut with a stubble puller at the three dark spots, pour off the milk.

Heat the nut in the oven for 15 minutes. Then smash it with a kitchen cleaver and scoop out the meat. Finely grate 100 g of it.

Cut the carrots and zucchini into slices. Sauté in the butter for 10 minutes with the lid on, season with salt and maple syrup. Fold in the crème fraîche.

Pile the vegetable mixture on the arranged curry and sprinkle coconut on top.

Mix the flour and salt with maximum 500 ml of water to a thin batter and bake pancakes.

Spread about 2 tablespoons of lentils evenly on the edge of the pancake, put some carrot-zucchini on top and at the end, left and right and roll up the pancake.

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