Summary

Ingredients

• 2 kohlrabi
• 60 g lentils, red
• 1 leek, thin
• 2 small onions
• 2 cloves garlic
• 1 tablespoon, heaped coconut oil
• 400 ml coconut milk
• 2 tablespoon curry powder (madras)
• 2 tablespoon sesame seeds, black
• some curry leaves, dried
• salt
• Pepper, colored, from the mill

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Instructions

1. Peel the kohlrabi and cut into cubes. Clean the leek, cut it lengthways, rinse it thoroughly and then cut it into rings. Peel the onions and garlic cloves and dice them finely.
2. Heat the coconut oil in a large saucepan and sauté the onion and garlic cubes over a low to medium heat. Then dust the curry powder over it, stir, sauté briefly and then deglaze with the coconut milk. Add the kohlrabi cubes and leek rings together with the lentils and cover and simmer over low to medium heat for about 10 minutes until the kohlrabi cubes and lentils are cooked through.
3. Roast the black sesame seeds in a pan without adding any fat. About 2 minutes before the end of the cooking time, add the curry leaves to the kohlrabi and lentil curry and season to taste with a little salt and a few turns of colored pepper from the mill.
4. Scatter the roasted black sesame seeds on top to serve.
5. Basmati rice goes well with this.