Linsencurry mit Kartoffeln
Prep: 20min
|
Servings: 4
|
Cook: 40min
Linsencurry with potatoes is a recipe featuring fresh ingredients from the legumes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g Berglinsen
- 400 g festkochende Kartoffeln
- 200 g Kürbisfruchtfleisch
- 1 Zwiebel
- 2 Knoblauchzehen
- 1 TL frisch geriebener Ingwer
- 1 TL Kurkuma
- 0.5 TL Cayennepfeffer
- 0.5 TL gemahlener Koriander
- 0.5 TL Kreuzkümmel
- 2 EL Ghee (oder Butterschmalz)
- 500 g stückige Tomaten (Dose)
- Salz
- 2 EL frisch gehacktes Koriandergrün
Instructions
-
1.
Wash the lentils thoroughly under running water and soak them overnight in cold water.
-
2.
On the next day drain them in a sieve. Peel and roughly cube the potatoes and pumpkin flesh. Peel and finely dice the onion and garlic cloves.
-
3.
Together with ginger, turmeric, cayenne pepper, coriander, and cumin, sauté in hot ghee in a pot for 3-4 minutes while stirring. Add the potatoes, pumpkin, lentils, and tomatoes, pouring enough water to cover everything well.
-
4.
Cover and simmer gently for 30-40 minutes, stirring occasionally. Season with salt and serve garnished with fresh coriander leaves.
