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Indian Beetroot & Lentil Curry | Creamy & Vegan
(0)
40 min
Quick
Gurkerl Küche
Ein farbenfrohes, wärmendes Herbst-Curry nach indischer Art: Zarte rote Linsen treffen auf saftige rote Rüben, sanft geschmort in cremiger Kokosmilch und verfeinert mit aromatischen Gewürzen wie Garam Masala und Kreuzkümmel. Serviert mit duftendem Basmatireis und frischem Koriander – rein pflanzlich, proteinreich und wunderbar bekömmlich!
Preparation method
Preparation & Roasting
Peel the beetroots and cut into approx. 1.5 cm cubes. If you like, you can pre-roast the beetroot cubes in the oven at 200 °C top/bottom heat for 20 minutes to intensify their natural sweetness. Finely chop the onion, garlic, and ginger. Thoroughly rinse the red lentils in a sieve under cold water until the water runs clear.
Preparing the curry
Heat the vegetable oil in a large pot. Sauté the chopped onion over medium heat until translucent. Add the garlic, ginger, ground cumin, and garam masala, and toast while stirring for about 1 minute until the spices are wonderfully fragrant.
Add the diced beetroots and drained red lentils to the pot. Pour in the coconut milk and about 250 ml of water, season with salt, and bring to a boil. Cover and simmer gently over low to medium heat for about 20 to 25 minutes until the beetroots and lentils are tender and a creamy consistency forms.
Chef's tip
If the curry becomes too thick while simmering, simply add a splash of hot water. Leftovers taste even better the next day once the flavours have infused!
Ingredients
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