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Sprouted Lentil Spinach Curry

Sprouted Lentil Spinach Curry

Table of contents

Discover the incredibly delicious and healthy curry with sprouted lentils, fennel, spinach, fenugreek and fine spices. This recipe comes from the dear Beate(Mindful Nutrition).

Ingredients for 4 people

  • 200g germinated organic lentils
  • 1 organic fennel
  • 1 baby pak choi (alt. chard)
  • 1 small organic onion
  • 2 organic garlic cloves
  • 20 g organic ginger (fresh)
  • 2 tablespoons neutral oil for frying
  • 25 g butter (vegan)
  • 2 curry leaves
  • 1 tsp cumin seed
  • 1 tsp mustard seed (dark)
  • 2 tablespoons garam masala
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • 300 ml vegetable broth
  • 300 ml coconut milk
  • 1 organic lime (alt. lemon)
  • 200 g organic baby spinach
  • Natural salt



  • 200 g germinated lentils (>instructions)
  • Clean/wash the fennel, cut in half and cut diagonally into fine strips.
  • Clean the onion, halve it and cut it into fine strips.
  • Press the garlic.
  • Peel the ginger and grate finely.
  • Grind the cumin seeds and mustard seeds in a mortar.
  • Heat the oil and butter in a saucepan over a medium "flame" and sauté the curry leaves, cumin seeds and mustard seeds until everything is fragrant. Then add the fennel, onion, garlic and ginger and sauté for a few minutes.
  • Stir in the garam masala and the remaining spices, add the lentils, fill up with vegetable stock and coconut milk, bring everything to the boil and cook over a medium heat for 20 minutes.
  • Squeeze the juice from the lime.
  • Wash the spinach, spin dry and stir into the curry after cooking. Season to taste with lime juice and salt.
  • Place in a bowl and garnish with fenugreek sprouts and herbs.

(c) Beate Caglar
Instagram: achtsame_ernaehrung

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