Discover the incredibly delicious and healthy curry with sprouted lentils, fennel, spinach, fenugreek and fine spices. This recipe comes from lovely Beate ( Mindful Nutrition ).
ingredients for 4 persons
- 200g sprouted organic lentils
- 1 organic fennel
- 1 baby pak choy (old Swiss chard)
- 1 class Organic onion
- 2 organic garlic cloves
- 20 g organic ginger (fresh)
- 2 tbsp neutral oil for frying
- 25 g butter (vegan)
- 2 curry leaves
- 1 tsp cumin seeds
- 1 tsp mustard seeds (dark)
- 2 tbsp garam masala
- 1 tbsp curry powder
- 1 tbsp turmeric
- 300 ml vegetable broth
- 300 ml coconut milk
- 1 organic lime (alt. lemon)
- 200 g organic baby spinach
- Natural salt
Additionally:
- Fenugreek sprouts (or another variety of your choice)
- Fresh coriander and mint
preparation
- 200 g sprouted lentils (>Instructions)
- Clean/wash the fennel, halve it and cut it diagonally into fine strips.
- Clean the onion, halve it and cut it into fine strips.
- Press garlic.
- Peel and finely grate the ginger.
- Crush the cumin seeds and mustard seeds in a mortar.
- Heat oil and butter in a pot over a medium flame and fry the curry leaves, cumin and mustard seeds until everything smells fragrant. Then add fennel, onion, garlic and ginger and sauté for a few minutes.
- Stir in the garam masala and remaining spices, add the lentils, fill with vegetable stock and coconut milk, bring everything to the boil and cook over medium heat for 20 minutes.
- Squeeze the juice out of the lime.
- Wash the spinach, spin dry and stir into the curry after the cooking time. Season with lime juice and salt.
- Place in a bowl and garnish with fenugreek sprouts and herbs.
(c) Beate Caglar
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