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Indian Kohlrabi & Lentil Curry | Creamy & Vegan
(0)
35 min
Quick
Gurkerl Küche
Ein herrlich aromatisches indisches Curry mit zarten roten Linsen und knackigem Kohlrabi in einer samtigen Sauce aus Tomaten und Kokosmilch. Verfeinert mit typisch indischen Gewürzen, frischem Koriander und einem Spritzer Limette – wärmend, cremig und vollgepackt mit pflanzlichen Proteinen. Ideal serviert mit fluffigem Basmatireis.
Preparation method
Preparation
Peel the kohlrabi and cut into bite-sized cubes (tip: if you prefer an even more intense flavour, the kohlrabi cubes can also be roasted briefly in the oven at 200 °C convection). Peel and finely chop the onion, garlic, and fresh ginger. Thoroughly rinse the red lentils in a sieve under cold water until the water runs clear.
Cook the basmati rice in lightly salted water according to the package instructions and then keep warm.
Preparing the curry
Heat vegetable oil in a large pot or deep pan. Sauté the chopped onion over medium heat until translucent. Add garlic and ginger and sauté for approx. 1 minute until wonderfully fragrant.
Chef's tip
Tender kohlrabi brings a wonderfully fresh, slightly nutty sweetness to the spicy dal. If you like, you can stir in a handful of fresh baby spinach right at the end.
Leftovers can be reheated wonderfully the next day – once infused, the spices in the lentil curry often taste even more aromatic!
Ingredients
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