Description
A delightful and comforting spinach curry with chickpeas and red lentils, offering a rich aroma and vibrant flavors.
Ingredients
Scale
- 150 g Zwiebeln (1 bis 2 Zwiebeln)
- 2 bis 3 Zehen Knoblauch
- 1 EL Ingwer (frischer geriebener Ingwer oder fertige Ingwerpaste oder 1 TL Ingwerpulver)
- 1 EL Zitronensaft
- 3 EL Öl (z.B. Olivenöl oder Sonnenblumenöl)
- 1 Dose Kichererbsen (265 g abgetropfte Kichererbsen)
- 250 g rote Linsen
- 2 Dosen Tomatenstücke aus der Dose (2 x 400 g = 800 g)
- 1 Dose Kokosmilch (400 ml)
- 300 g Blattspinat (tiefgekühlt)
- ½ TL Garam Masala
- ½ TL gemahlener Kreuzkümmel (Kumin)
- 2 TL Currypulver
- 1 EL Gemüsebrühe Pulver (*) (15 g)
- Schwarzer Pfeffer nach Geschmack
Instructions
- Chop the onions, garlic, and ginger.
- Heat the oil in a large pot over medium heat until shimmering.
- Add the onions and sauté for about 5 minutes until translucent and lightly golden.
- Add the garlic and ginger and sauté for another minute.
- Mix in the tomato pieces, drained chickpeas, red lentils, and coconut milk.
- Sprinkle in the garam masala, cumin, curry powder, and vegetable broth, mixing well.
- Bring to a boil, then reduce the heat and let simmer for about 25-30 minutes.
- Add the frozen spinach and lemon juice, cooking until well combined.
- Season with black pepper and serve hot.
Notes
This curry keeps well and can be prepared in advance. Feel free to experiment with different vegetables or lentils.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg