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Indian Mountain Lentil Curry | Spicy & Creamy
(0)
45 min
Under an hour
Knuspr-Küche
Cremig eingekochte Kokosmilch, feine indische Gewürze und nussig-herzhafte Berglinsen machen dieses herbstliche Curry zum perfekten Wohlfühlessen. Frischer Babyspinat und ein Hauch Limette runden die Schale voller Aromen wunderbar ab – unkompliziert, vegan und herrlich wärmend.
Ingredients
Preparation method
Preparation
Peel and finely chop the onion. Peel the garlic cloves and fresh ginger, then finely grate or chop them. Thoroughly rinse the mountain lentils in a sieve under cold running water and drain.
Cook the basmati rice in lightly salted water according to the package instructions for about 12 to 15 minutes until tender, then keep warm.
Cooking the curry
Heat the coconut oil in a large pot or deep pan over medium heat. Sauté the chopped onion for 3 to 4 minutes until translucent. Add the garlic and ginger and sauté for about 1 minute until fragrant.
Chef's tip
Unlike red lentils, mountain lentils retain their shape wonderfully and provide a hearty, firm bite. For an even richer aroma, you can also sprinkle toasted cashews over the finished dish.
The curry is great for meal prep and tastes even better reheated the next day, as the flavors develop nicely.
25 min
Under an hour
