🍽️ Aromatic Curry with Yellow Lentils

Name: Aromatic Curry with Yellow Lentils
Total time: 30 min
Yield: 4 servings
Ingredients: 2 garlic cloves; 30 g ginger (1 piece); 6 green chili peppers (or hot peppers); 4 tomatoes; 1 onion; 1 tbsp ground cumin; 1 tbsp Garam Masala; 1 tbsp turmeric powder; 1 tbsp brown mustard seeds; 4 tbsp ghee (alternatively clarified butter); 400 ml coconut milk (can); 300 g yellow lentils; 1 handful curry leaves (5 g); 1 tbsp sweet paprika powder; 0.5 bunch cilantro (10 g); salt; 2 tbsp lime juice

582 kcal · 30 min · 4 servings

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Ingredients

2 garlic cloves
30 g ginger (1 piece)
6 green chili peppers (or hot peppers)
4 tomatoes
1 onion
1 tbsp ground cumin
1 tbsp Garam Masala
1 tbsp turmeric powder
1 tbsp brown mustard seeds
4 tbsp ghee (alternatively clarified butter)
400 ml coconut milk (can)
300 g yellow lentils
1 handful curry leaves (5 g)
1 tbsp sweet paprika powder
0.5 bunch cilantro (10 g)
salt
2 tbsp lime juice

Instructions

1. Peel the garlic cloves and the piece of ginger.
2. Dice the garlic and ginger very finely.
3. Rinse the chili peppers under running water.
4. Wash the tomatoes.
5. Cut out the hard stem base from the tomatoes.
6. Cut the tomatoes into wedges.
7. Peel the onion.
8. Finely chop the onion.
9. Mix cumin, garam masala, turmeric, and mustard seeds in a small bowl.
10. Heat the ghee in a large pot.
11. Add the mixed spices to the hot ghee.
12. Fry the spices for 1 to 2 minutes over medium heat until fragrant.
13. Add the chopped onion to the pot.
14. Sweat the onion until translucent.
15. Pour about 200 milliliters of water into the pot.
16. Add the coconut milk.
17. Add the yellow lentils to the mixture.
18. Add the curry leaves to the pot.
19. Add the paprika powder to the soup.
20. Add the tomato wedges to the pot.
21. Add the chili peppers to the mixture.
22. Let the curry cook for about 5 minutes over low heat.
23. Stir in the diced garlic and ginger.
24. Let the curry simmer for another 10 to 15 minutes over low heat.
25. Add more water if necessary if the soup becomes too thick.
26. Rinse the coriander greens under cold water.
27. Shake the coriander greens dry.
28. Roughly chop the coriander leaves.
29. Stir the chopped coriander greens into the curry.
30. Season the curry with salt.
31. Add some lime juice and adjust to taste.
32. Serve the curry with naan bread.

Nutrition per serving

kcal: 582
Protein: 21 g · Fett/Fat: 38 g · Carbs: 39 g