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Indian Apple Lentil Curry | Creamy & autumnal
(0)
35 min
Quick
Knuspr-Küche
Ein aromatisches indisches Herbstcurry der Extraklasse: Zarte rote Linsen und saftige, regionale Apfelwürfel verschmelzen in einer sämigen Kokos-Tomaten-Sauce mit edlen Gewürzen. Herrlich fruchtig-würzig, wärmend und rein pflanzlich!
Ingredients
Preparation method
Preparation & cooking the rice
Thoroughly rinse the basmati rice in a fine-mesh sieve under cold running water until the water runs clear. Then cook in lightly salted water according to the package instructions for about 12 to 15 minutes until tender, and keep covered and warm.
Wash, quarter, and core the apples, then cut them into approx. 1.5 cm cubes (you can leave the peel on). Peel and finely chop the onion, garlic, and fresh ginger. Briefly rinse the red lentils with cold water in a fine-mesh sieve.
Preparing the curry
Heat the coconut oil in a wide casserole dish or deep frying pan over medium heat. Add the diced onion and sauté for 2 to 3 minutes until translucent. Add the garlic and ginger and sauté for another minute.
Chef's tip
Tart, aromatic apple varieties such as Boskoop, Elstar, or Braeburn work especially well, as they provide a wonderful fruity contrast to the mildly spiced coconut lentil sauce.
For a delicate crunchy touch, toasted cashews or flaked almonds can be sprinkled over the finished curry before serving.
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