Colorful Legume Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 13 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g leumes, colored (soak overniht)
- 250 g carrot (s)
- 100 g buckwheat, rice, reen spelled or bulur
- some oil
- 1 onion (s)
- 400 ml vegetable stock
- 400 ml coconut milk
- 400 g tomato (s)
- 3 tablespoon cashew butter or peanut butter
- salt and pepper
- Garam Masala *
- Chilli powder
- Paprika powder
- curry
- possibly turmeric
Print Recipe
Pin Recipe Instructions
- Clean the carrots, cut them into slices or sticks and cook them until they`re done. Cook buckwheat / rice / green spelled / bulgur as usual.
- Heat the oil in a large saucepan and fry the diced onion in it. Add the soaked legumes (drain the water) and the vegetable stock and simmer for about 20 minutes. Add the coconut milk and dissolve the cashew / peanut butter in it. Add carrots, tomatoes and buckwheat / rice / green spelled / bulgur and season with salt, pepper, garam masala, chilli, paprika powder and curry to taste. Let the whole thing simmer gently for another 15 to 30 minutes. Turmeric can be added to spice up the color of the dish. This gives it an appetizing shade of yellow.
- Tip: You can also cook some savory for better digestion.
- * If there is no garam masala, you can also use cumin, cinnamon, cardamom, coriander and cloves.
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