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Indian Celeriac and Lentil Curry | Creamy & Warming
(0)
35 min
Under an hour
Knuspr-Küche
Ein wärmender Genuss für goldene Herbsttage: Feine rote Linsen und zarter Knollensellerie treffen auf aromatische indische Gewürze und cremige Kokosmilch. Serviert mit duftendem Basmatireis und frischem Koriander – rein pflanzlich, proteinreich und herrlich unkompliziert.
Preparation method
Preparation
Thoroughly wash the celeriac, peel, and cut into cubes of about 1.5 cm. Finely dice the onion, garlic, and ginger. Rinse the red lentils in a fine sieve with cold water until the water runs clear.
Cook the basmati rice in lightly salted water according to package instructions, then keep warm.
Making 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 1 minute.
Chef's tip
For extra nutty crunch, you can sprinkle a few roasted cashew nuts over the curry before serving.
Meal-prep tip: The curry tastes even more flavorful on the second day after the flavors have melded. It will keep in the refrigerator for up to 3 days.
Ingredients
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