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🍽️ Creamy Lentil Vegetable Curry

433 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 2 Onions
• 1 tsp freshly grated Ginger
• 1 tbsp Vegetable oil
• 300 g yellow Lentils (hulled and split)
• 1 tsp Nigella seeds
• 1 tsp Coriander seeds (ground)
• 1 tsp Cumin (ground)
• 200 g Basmati rice
• Salt
• 1 handful Coriander leaves
• 1 tsp Lime juice
• Pepper (from the mill)

Instructions

1. 1. Heat oil in a pot over medium heat.
2. 2. Peel the carrots and the onions.
3. 3. Dice the carrots and the onions finely.
4. 4. Peel the ginger and chop it finely as well.
5. 5. Add the vegetables and ginger to the hot oil.
6. 6. Sauté the ingredients briefly until fragrant.
7. 7. Rinse the lentils under cold water.
8. 8. Add the drained lentils to the pot.
9. 9. Add black cumin and coriander seeds.
10. 10. Add cumin.
11. 11. Sauté the spices briefly with the lentils.
12. 12. Deglaze the mixture with about 600 milliliters of water.
13. 13. Bring the mixture to a boil.
14. 14. Reduce the heat and cover the pot.
15. 15. Let the dal simmer for about 20 minutes.
16. 16. Stir the mixture occasionally.
17. 17. Add a little more water if it becomes too dry.
18. 18. Put the rice in a pot with twice as much salted water.
19. 19. Cook the rice until the water is absorbed.
20. 20. Rinse the coriander greens under cold water.
21. 21. Shake the coriander greens dry.
22. 22. Chop the coriander greens coarsely.
23. 23. Add lime juice to the finished dal.
24. 24. Season the dal with salt and pepper to taste.
25. 25. Fold the chopped coriander greens into the dal.
26. 26. Serve the curry with the rice on flatbread.

Nutrition per serving

• kcal: 433
• Protein: 23 g · Fett/Fat: 4 g · Carbs: 73 g