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Turmeric Lentil Curry

Turmeric Lentil Curry I have to admit, I’m not quite ready for fall yet (granted I didn’t have a real summer), but I’m willing to see the positives and embrace the season! I can wear my nice coats again, snuggle up on the couch with a cup of tea on a rainy day, go to museums on the weekends and savour warm soups & curries!

And this turmeric lentil coconut curry is the perfect dish to usher in fall. It’s savoury, nourishing and super healthy. Coconut for the sweetness, lentils for the protein and turmeric for an extra immune system boost. You can either puree it very thin and eat it as a soup, or leave it a bit chunky and enjoy it as a curry with rice.

Turmeric Lentil Curry Turmeric Lentil Curry Turmeric Lentil Curry Turmeric Lentil Curry 

Ingredients:

  • 1 Tbsp coconut oil
  • 1 yellow onion
  • 2 cloves garlic
  • 1 inch fresh ginger
  • 1/2 Tbsp ground turmeric
  • Pinch red pepper flakes
  • 3 carrots
  • 1/2 lb red or yellow lentils (about 1 cup)
  • 4 cups water
  • 13.5 oz (400ml) can coconut milk
  • Salt to taste
  • Rice (optional)

Instructions:

  1. Cook rice if you want to eat it as a side with the curry.
  2. Finely chop the onion, garlic & ginger. Peel the carrots and slice them.
  3. In a large pot, heat the coconut oil and sauté the onion, garlic, and ginger over medium heat for 2-3 minutes, or until the onions are transparent.
  4. Add the turmeric and red pepper flakes to the pot and sauté for another minute, then add the carrots, sauté for another minute, and add the lentils and water. Cover the pot and bring it up to a boil, then turn the heat down to low and simmer for 20 minutes.
  5. When the lentils are soft, add the coconut milk and carefully blend a part of the warm soup with an immersion blender until about half of the soup is pureed (or all of it if you want it completely smooth).
  6. Salt to taste and enjoy!

adapted from: Budget Byte$


 

Zutaten:

  • 1 EL Kokosöl
  • 1 Zwiebel
  • 2 Knoblauchzehen
  • 3 cm Stück Ingwer
  • 1/2 EL Kurkuma (gemahlen)
  • Prise Chiliflocken
  • 3 Karotten
  • 250 g rote oder gelbe Linsen
  • 900 ml Wasser
  • 400 ml Dose Kokosmilch
  • Salz
  • Reis (optional)

Zubereitung:

  1. Reis kochen, falls als Beilage gewünscht.
  2. Zwiebel, Knoblauch & Ingwer hacken. Karotten schälen, längs halbieren und in Scheiben schneiden.
  3. In einem großen Topf das Kokosöl erhitzen und Zwiebel, Knoblauch & Ingwer bei mittlerer Hitze für 2-3 Minuten glasig werden lassen.
  4. Kurkuma & Chiliflocken hinzufügen und eine weitere Minute andünsten. Dann Karotten hinzugeben und noch eine Minute dünsten, danach Linsen & Wasser zugeben. Bei geschlossenem Deckel zum kochen bringen, dann für 20 Minuten auf kleiner Stufe köcheln lassen, bis die Linsen durch sind.
  5. Kokosmilch hinzugeben und alles mit einem Stabmixer pürieren, bis etwa die Hälfte des Curries püriert ist (oder alles, je nach gewünschter Konsistenz).
  6. Mit Salz abschmecken. Bon appetit!

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