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Pea Lentil Curry

Pea Lentil Curry

Preparation time:
25 min
Difficulty level:
Medium
Portion:
1

Nutritional values:

654
Calories
73 g
Carbohydrates
22 g
Protein
25 g
Fat

Ingredients:

Olive oilOlive oil 1 Teaspoon
Shallots (fresh)Shallots (fresh)½ (10 g)
Celeriac (fresh)Celeriac (fresh) 50 g
Sweet potatoes (fresh)Sweet potatoes (fresh)½ (155 g)
Ginger (fresh)Ginger (fresh) 2 ½ g
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Curry powderCurry powder ¼ Tablespoon
Peas (green, frozen)Peas (green, frozen) 75 g
Sunflower seedsSunflower seeds 1 Tablespoon
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 2 Teaspoon
Tomato paste (double concentrated)Tomato paste (double concentrated) ½ Teaspoon
Vegetable brothVegetable broth 300 ml
Spring onions, scallions (fresh)Spring onions, scallions (fresh)½ (20 g)
Harissa spice pasteHarissa spice paste ½ Tablespoon
Lentils (red, raw)Lentils (red, raw) 40 g

Preparation:

Step 1:
Peel and finely chop the ginger and shallots. Clean, peel and finely dice the sweet potato and celery.
Step 2:
Heat 1 tablespoon of oil in a saucepan and sauté the shallot, sweet potato, celery and ginger over medium heat for about 5 minutes. Add the lentils, harissa paste, tomato paste and curry powder and continue to saute for 4 minutes.
Step 3:
Deglaze with vegetable stock, season with salt and pepper and simmer for 15 minutes. Then stir in the coconut milk.
Step 4:
In the meantime, clean the spring onion, wash and cut into rolls. Heat the oil in a frying pan and fry the onion, peas and sunflower seeds for 5 minutes. Serve the soup with coconut milk and garnish with peas.

Macronutrient distribution:

The recipe Pea Lentil Curry is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Peeler
Peeler
Pot
Pot
Stove
Stove
Tablespoon
Tablespoon
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