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all recipes
Main Dishes
Squash-lentil-curry
Details
25 min
print
Ingredients
60 g fresh ginger root
2 garlic cloves
1 small hokkaido squash (about 1 kg)
250 g
Rapunzel red lentils
2 tbs.
Rapunzel sesame oil virgin
1 tsp.
Rapunzel sea salt
2 tsp.
Rapunzel Rapadura whole cane sugar
3-4 tsp. mild curry powder
800 ml
Rapunzel clear soup broth
1 lemon
100 g sour cream
or yoghurt
½-1 tbs. chili flakes
Details
25 min
print
Squash-lentil-curry
Method
Peel ginger and garlic and cut into small cubes. Cut squash in half, remove seeds and cut into 2 cm big pieces. Rinse lentils.
Heat oil in skillet, sautee ginger for 2 minutes; add garlic and fry lightly. Add squash and continue frying, while stirring constantly. Season with salt. Add sugar and stir until sugar dissolves. Dust with 2 tsp. curry powder, mix well and deglaze with soup broth. Add lentils, bring to a boil and simmer for about 20 minutes with closed lid.
Grate lemon peel and press 2-3 tbs. lemon juice. Season curry with salt, curry powder, lemon juice and half the grated lemon peel. Put dabs of sour cream on the curry, sprinkle with chili flakes and the remaining lemon peel.
Squash-lentil-curry
Ingredients
60 g fresh ginger root
2 garlic cloves
1 small hokkaido squash (about 1 kg)
250 g
Rapunzel red lentils
2 tbs.
Rapunzel sesame oil virgin
1 tsp.
Rapunzel sea salt
2 tsp.
Rapunzel Rapadura whole cane sugar
3-4 tsp. mild curry powder
800 ml
Rapunzel clear soup broth
1 lemon
100 g sour cream
or yoghurt
½-1 tbs. chili flakes
Details
25 min
print
Squash-lentil-curry
Rapunzel Products
Red lentils
Sea salt with iodine
Rapadura whole cane sugar HAND IN HAND
Vegetable bouillon
Sesame oil virgin
HAND IN HAND
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