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Indian Mulligatawny Lentil Curry | Fruity & Spicy
(0)
35 min
Quick
Gurkerl Küche
Ein wärmendes, aromatisches Linsen-Curry nach traditioneller Mulligatawny-Art mit fruchtigen Herbstäpfeln, roten Linsen und milder Kokosmilch – serviert mit duftendem Basmatireis.
Ingredients
Preparation method
Preparation
Peel and finely chop the onion, garlic, and ginger. Wash, peel, and thinly slice the carrots. Wash, core, and dice the apples into bite-sized pieces. Thoroughly rinse the red lentils with cold water in a fine sieve.
Cook the basmati rice in lightly salted water according to the package instructions for approx. 10–12 minutes, drain, and keep warm in a preheated oven at approx. 60 °C.
Cooking the Curry
Heat 2 tbsp of vegetable oil in a large pot. Add the chopped onion, garlic, and ginger and sauté over medium heat for approx. 2–3 minutes until translucent.
Chef's tip
For extra flavour, you can roast a few apple slices separately with a hint of cinnamon on a baking tray in the oven at 180 °C for 10 minutes until crispy and serve as a topping.
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