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Lentil curry
35 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 195
  • Fat about 3g
  • Carbohydrates about 29g
  • Protein about 10g
This is needed
This is needed for 4 people
  • 1 tsp cardamom pod
  • 1 tbsp garam masala
  • 1 tsp cumin
  • 1 tbsp coconut oil
  • 1 tsp ground coriander seeds
  • 1 tsp ginger, finely grated
  • 1 tsp turmeric
  • 200 g waxy potatoes, diced
  • 2 garlic clove, finely chopped
  • 1 onions, finely chopped
  • 2 carrots, diced
  • 1 tbsp tomato puree
  • 2 bay leaf
  • 100 g red lentils
  • 3 dl water
  • 400 g chopped tomatoes
  • 0.5 lemon, use only the juice
  • 3 tbsp coconut milk
  • 1.5 tsp salt
  • 100 g baby spinach
  • 2 tbsp coconut milk
  • 0.5 bunch coriander, roughly chopped
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And that's how it's done
And that's 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.

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