Main courses

Squash-lentil-curry

Name: Squash-lentil-curry
Prep time: 25 min
Total time: 25 min
Yield: For 4 servings
Ingredients: 60 g fresh ginger root; 2 garlic cloves; 1 small hokkaido squash (about 1 kg); 250 g Rapunzel red lentils; 2 tbs. Rapunzel sesame oil virgin; 1 tsp. Rapunzel sea salt; 2 tsp. Rapunzel Rapadura whole cane sugar; 3-4 tsp. mild curry powder; 800 ml Rapunzel clear soup broth; 1 lemon; 100 g sour cream or yoghurt; ½-1 tbs. chili flakes

25 Min.

For 4 servings

Info

Perptime 25 Min.

Ingredients

Portions

60 g fresh ginger root
2 garlic cloves
1 small hokkaido squash (about 1 kg)
250 g Red lentils
2 Sesame oil virgin
1 Sea salt with iodine
2 Rapadura whole cane sugar HIH
3–4 4 tsp. mild curry powder
800 ml Vegetable bouillon
1 lemon
100 g sour cream or yoghurt
1 1 tbs. chili flakes

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Peel ginger and garlic and cut into small cubes. Cut squash in half, remove seeds and cut into 2 cm big pieces. Rinse lentils.

Heat oil in skillet, sautee ginger for 2 minutes; add garlic and fry lightly. Add squash and continue frying, while stirring constantly. Season with salt. Add sugar and stir until sugar dissolves. Dust with 2 tsp. curry powder, mix well and deglaze with soup broth. Add lentils, bring to a boil and simmer for about 20 minutes with closed lid.

Grate lemon peel and press 2-3 tbs. lemon juice. Season curry with salt, curry powder, lemon juice and half the grated lemon peel. Put dabs of sour cream on the curry, sprinkle with chili flakes and the remaining lemon peel.