Vegetarian Lentil-Pistachio Curry
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
547
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 547 kcal | (26 %) | ||
| Protein | 19.6 g | (20 %) | ||
| Fat | 28.4 g | (24 %) | ||
| Carbohydrates | 52 g | (35 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 75 grams Californian, salted and roasted Pistachio
- 1 garlic clove
- 2 shallots
- 1 Tbsp sunflower oil
- 4 carrots
- 1 bunch scallions
- 300 grams Sweet potato
- 200 grams tan Lentils
- Iodized salt
- Black freshly ground pepper
- 1 bay leaf
- 1 tsp ground Cumin
- ground allspice
- mild Curry powder
- Vegetable broth (Instant)
- 250 grams Pineapple
- 150 grams Sour cream
- ¼ organic lemons (finely zested)
Preparation steps
1.
Shell pistachios and finely grind in a blender.
2.
Peel garlic and shallots and chop. Sauté in a pan hot oil until soft. Peel carrots and cut into slices. Dice scallions into small cubes. Peel the potatoes and dice finely. Place the vegetables on the garlic and shallot mixture and cook everything for about 5 minutes. Remove from pan.
3.
Sauté lentils in the pan drippings. Add spices and broth. Cover and simmer for about 30 minutes over low heat. Add the vegetables and simmer about 15 minutes over low heat. Season the lentil curry to taste.
4.
Stir pineapple cubes with pistachios, sour cream and lemon zest. Season to taste with salt and pepper. Serve the lentil curry with the sour cream and pistachio mixture.
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