Plato principal
Curried Green Coconut Lentils
40 minPara 4Nutri-Score A€
A
40 min
40 minCurried Green Coconut Lentils
receta de
Christinasots
@christinasots_
3 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
Puy lentils (rinsed, soaked in cold water for a few hours if possible)Despensa250 g- coconut milk (full-fat, tinned)Despensa400 ml
spinach (washed)Frutas y verduras150 g
onion (finely chopped)Frutas y verduras1 pieza
garlic (crushed)Frutas y verduras3 piezas
fresh ginger (grated)Frutas y verduras20 g
curry powder (1 tsp)Especias2 g
ground cumin (1 tsp)Especias2 g- ground coriander (1 tsp)Especias2 g
- vegetable stock (hot)Despensa600 ml
- baking soda (a pinch, to soften the lentils)Despensa2 g
olive oil (1 tbsp)Despensa15 ml
lemon juice (freshly squeezed)Frutas y verduras15 ml
salt (to taste)Especias4 g
black pepper (freshly ground)Especias1 g
por ración
Nutrición
383kcal
- Carbohidratos
- 36 g
- Proteínas
- 16 g
- Grasas
- 20 g
lo que usará
Utensilios
Cazo
Sartén
Batidora de vaso
paso a paso
Preparación
- Paso 1
Soak and cook the lentils
- Rinse the Puy lentils and soak them in cold water for a few hours if possible.
- Cook the lentils in water with a pinch of baking soda until tender, then drain.
- Paso 2
Build the aromatic base
- Soften the onion in the olive oil in a frying pan.
- Add the garlic, ginger, curry powder, cumin and coriander and fry until fragrant.
- Paso 3
Simmer the stew
- Add the cooked lentils, coconut milk and vegetable stock.
- Simmer gently until thickened and creamy, then season with salt and pepper.
- Paso 4
Blend in the greens
- Add the spinach and blend until the stew turns a vibrant green.
- Stir in the lemon juice and serve.
las más cocinadas primero