Lentil Curry Cream with Garlic, Lime and Sesame
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 0.5 ½ cup lentils, red, sorted and washed
- 1 large onion (s), finely chopped
- 1 tablespoon ghee, alternatively butter or margarine
- 1 piece (s) ginger root, the size a thumb, finely chopped
- 1 teaspoon, leveled harissa, amount depending on the desired degree spiciness)
- 0.5 teaspoon ½ curry paste, yellow or green
- salt
- 1 teaspoon coriander greens
- 1 pinch (s) sugar
- 0.5 teaspoon ½ cumin
- 0.5 tablespoon ½ desiccated coconut
- 1 can coconut milk
- 1 cup sesame paste (tahini)
- 5 cloves garlic
- 4 tablespoon olive oil
- 1 lime (s)
- 0.5 teaspoon ½ curry powder
Print Recipe
Pin Recipe Instructions
- In a high pan, sauté the onions in ghee. Add ginger, curry paste, harissa, salt, coriander greens, sugar, cumin and coconut flakes and sauté briefly. Add the lentils and cover with 1 1/2 glasses of water. Bring to the boil briefly, then simmer while stirring constantly. When the water has evaporated, add the can of coconut milk and continue to simmer while stirring. The lentils must be completely disintegrated and the mass must have a liquid, pulpy consistency. When the lentils have disintegrated, puree with a hand blender. The mass thickens again when it cools, so please make sure that the consistency when hot is more liquid than the cream should be afterwards. If in doubt, always add a little more water.
- Mix the sesame cream (tahini) with the crushed garlic, olive oil, salt, curry powder and the juice of the lime and stir into the still hot lentils. Now let cool in a bowl.
- Before serving, you can garnish the cream with herbs (coriander greens or parsley) and lemon wedges.
- Always serve bread with it.
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