Aromatic Lentil Curry with Coconut

Aromatic Lentil Curry with Coconut

Soup

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Cook Time

30 min

Servings

4

Difficulty

Easy

Prep Time

10 min

This Thermomix® recipe for Aromatic Lentil Curry with Coconut is ready in 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This aromatic lentil curry with coconut from the Thermomix® is a protein-rich, vegan main course. Red lentils, cherry tomatoes, ginger and garlic form the basis for this dish of Asian cuisine. Preparation in the Thermomix® takes a total of 30 minutes, with a working time of only 10 minutes. The recipe yields 4 servings and is ideal for light, gluten-free and lactose-free cuisine.

Ingredients (13 ingredients)

  • 2 piece Garlic cloves
  • 1 piece Ginger
  • 250 g Cherry tomatoes
  • 250 g Red lentils
  • 1 tbsp Rapeseed oil
  • 0.5 tsp Cumin
  • 0.5 tsp Cinnamon
  • 1 tsp Curry
  • 400 ml Coconut milk
  • 250 ml Vegetable broth
  • to taste Salt
  • to taste Pepper
  • 2 tbsp Lime juice

Preparation (7 steps)

1

Chop garlic and ginger

Thermomix® Setting
3 sec/Speed 7

Put 2 garlic cloves and 1 small piece of ginger in the mixing bowl and chop for 3 seconds/speed 7. If necessary, push down with the spatula.

3
2

Prepare tomatoes

Quarter 250 g cherry tomatoes and set aside.

3

Rinse lentils

Place 250 g red lentils in a sieve and rinse under running water.

4

Sauté garlic and ginger

Thermomix® Setting
3 min/248°F/Speed 1 120

Put 1 tbsp rapeseed oil in the mixing bowl, add garlic and ginger and sauté for 3 minutes/120°C/speed 1.

180
5

Roast spices

Thermomix® Setting
1 min/248°F/Speed 1 120 Reverse

Add 1/2 tsp cumin, 1/2 tsp cinnamon and 1 tsp curry powder and roast for 1 minute/120°C/speed 1 with reverse rotation.

60
6

Cook curry

Thermomix® Setting
20 min/212°F/Speed 1 100 Reverse

Add 400 ml coconut milk, 250 ml vegetable broth, the quartered tomatoes and the rinsed lentils to the mixing bowl and simmer for 20 minutes/100°C/speed 1 with reverse rotation. Add some water if necessary.

1200
7

Season

Season the lentil curry with salt, pepper and 2 tbsp lime juice and serve.

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About this recipe

This lentil curry is more than just a recipe for me; it's a little culinary journey to India, inspired by the flavors I experienced on my travels through the country. It's a simplified, Thermomix®-friendly version of a traditional Dal that I love to make over and over again because it's so uncomplicated and nutritious. The red lentils are the heart of this dish. They fall apart during cooking and create a creamy, almost velvety texture that harmonizes wonderfully with the light acidity of the cherry tomatoes. The tomatoes not only bring color into play, but also a fruity note that makes the curry more vibrant. Ginger and garlic form the aromatic base, which is complemented by the warmth of cumin, cinnamon and curry powder. These spices only develop their full aroma when they are briefly roasted, so don't skimp on this step! The coconut milk gives the curry a creamy sweetness and an exotic note that goes perfectly with the spices. The vegetable broth provides the necessary liquid and depth of flavor. When preparing in the Thermomix®, it is important to add the ingredients in the correct order. First, garlic and ginger are chopped, then sautéed to release their aromas. Roasting the spices is a crucial step to unlock their full potential. Make sure to activate the reverse rotation so that the spices are not chopped. While the lentils are cooking, the liquid may evaporate. Add some water if necessary to achieve the desired consistency. This lentil curry is naturally vegetarian and vegan. For an even richer variation, you can add some spinach or kale shortly before the curry is finished. If you like it spicier, you can add a small chili pepper or some chili powder. Instead of red lentils, yellow lentils can also be used, but they require a slightly longer cooking time. Serve the lentil curry with basmati rice or naan bread. A dollop of yogurt (or vegan yogurt alternative) and fresh coriander go perfectly with it. A mango chutney or a cucumber raita are also great accompaniments. Leftovers of the lentil curry can be easily stored in the refrigerator and are still delicious the next day. In fact, it often tastes even better because the flavors are then even better infused. It is also great for freezing. For a quick meal, the curry can also be prepared well in advance and stored in the refrigerator until needed.

Tags

#Asian #Vegan #Gluten-free #Lactose-free #Lentils #Curry #Protein-rich #Tomatoes #Healthy #One Pot #Low calorie

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