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Indian Savoy Cabbage and Lentil Curry | Aromatic & Creamy
(0)
40 min
Under an hour
Knuspr-Küche
Wärmendes indisches Curry mit nussigen roten Linsen und zart geschmortem Wirsing. Perfekt für kühle Herbsttage, wunderbar cremig verfeinert mit Kokosmilch und verfeinert mit Basmatireis.
Preparation method
Preparation
Remove the outer leaves of the savoy cabbage, cut out the core, and cut the leaves into bite-sized strips. Thoroughly rinse the red lentils in a fine mesh sieve under cold water. Finely dice the onion, garlic, and ginger.
Cook the basmati rice in lightly salted water according to the package instructions, then keep warm.
Instructions
Heat the ghee in a large pot or Dutch oven. Sauté the diced onion in it over medium heat until translucent. Add the garlic and ginger and sauté for about 1 minute.
Chef's tip
For a mild freshness, a dollop of cool yogurt also makes an excellent topping.
Savoy cabbage is perfect for braised dishes in autumn and winter, as its crinkled leaves absorb the flavorful curry sauce particularly well.
Ingredients
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