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Indian Parsnip & Lentil Curry | Creamy & Warming
(0)
35 min
Under an hour
Knuspr-Küche
Ein wärmender Genuss für goldene Herbsttage: Feine rote Linsen und zart-süßliche Pastinaken treffen auf aromatische indische Gewürze und cremige Kokosmilch. Serviert mit duftendem Basmatireis und frischem Koriander – rein pflanzlich, proteinreich und herrlich unkompliziert.
Ingredients
Preparation method
Preparation
Thoroughly wash and peel the parsnips, then cut them into roughly 1.5 cm cubes. Finely dice the onion, garlic, and ginger. Rinse the red lentils in a fine mesh sieve under cold water until the water runs clear.
Cook the basmati rice in lightly salted water according to the package instructions, then keep warm.
Cooking the curry
Heat the coconut oil in a large pot or Dutch oven over medium heat. Sauté the diced onions for 3–4 minutes until translucent. Add the garlic and ginger and sauté for another minute.
Chef's tip
For extra nutty crunch, you can sprinkle a few roasted cashews over the curry before serving.
Meal prep tip: The curry tastes even more flavorful the next day once the flavors have melded. It will keep in the fridge for up to 3 days.
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