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I make all kinds of curries on a weekly basis. There's often nothing better than sitting down to a warm and hearty curry of an evening, particularly in the colder months. What's more, curries are incredibly practical. Once you've accumulated a selection of spices, you can whip up a delicious curry with whatever vegetables you like. To give your curry a bit of substance, simply add red lentils. Not only will they give your curry a wonderfully creamy texture, but they are also an excellent source of plant protein. This curry was so good that I made it again just three days after trialling it.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat the coconut oil in a pan, toast the cumin and cardamom until the aroma is released. Add the garam masala, coriander, turmeric, ginger, garlic and onion, sauté for approx. 3 mins. Add the tomato puree, bay leaf, carrots and potatoes, cook briefly. Add the lentils and tomatoes, pour in the lemon juice and water. Bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. Add the spinach, simmer for a further 5 mins. Stir in the coconut milk, season with salt.
Plate up the curry, garnish with coconut milk and coriander.
|Serve with:||Basmati rice.|
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