Vegetarian Lentil Pecan Curry
Vegetarian lentil pecan curry is a recipe with fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 75 g California salted roasted pistachios
- 1 Garlic clove
- 2 shallots
- 1 tbsp Sunflower oil
- 4 Carrots
- 1 bunch spring onions
- 300 g sweet potatoes
- 200 g brown lentils
- iodized salt
- freshly ground black pepper
- 1 bay leaf
- 1 tsp ground cumin
- ground allspice
- mild curry powder
- vegetable broth (instant)
- 250 g pineapple flesh
- 150 g Sour cream
- zest of ¼ untreated lemon
Instructions
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1.
Remove pistachios from shells and finely grind in a blender.
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2.
Peel and chop garlic and shallots. Sauté in hot oil until translucent. Peel carrots and slice into rounds. Dice spring onions. Dice potatoes. Add vegetables to the garlic-shallot mixture and sauté for about 5 minutes, then set aside.
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3.
Sauté lentils in cooking fat. Add spices and broth. Cover and simmer on low heat for about 30 minutes. Return vegetables, simmer for another 15 minutes on low heat. Taste and adjust seasoning of the lentil curry.
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4.
Dice pineapple and stir into the pot. Mix pistachios, sour cream, lemon zest, salt, and pepper. Serve the lentil curry with the pistachio‑sour‑cream topping.
