Description
A hearty vegan dish featuring tender lentil dumplings in a creamy coconut curry sauce, perfect for a cozy dinner.
Ingredients
Scale
- 200g Linsen (lentils)
- 1 Zwiebel, fein gehackt (onion, finely chopped)
- 2 Knoblauchzehen, gehackt (garlic, chopped)
- 1 Karotte, gerieben (carrot, grated)
- 50g Haferflocken (oats)
- 1 TL Kreuzkümmel (cumin)
- 1 TL Curry-Pulver (curry powder)
- Salz und Pfeffer nach Geschmack (salt and pepper to taste)
- 2 EL Öl zum Braten (oil for frying)
- 400ml Kokosmilch (coconut milk)
- 1 TL Currypaste (curry paste)
- Frischer Koriander zur Garnitur (fresh coriander for garnish)
Instructions
- Cook the lentils in a pot of water over medium heat for 15–20 minutes; drain and cool.
- In a large bowl, combine cooked lentils, chopped onion, minced garlic, grated carrot, oats, cumin, curry powder, salt, and pepper. Mix well.
- Form small balls from the mixture, about the size of a golf ball.
- Heat oil in a non-stick skillet over medium heat and fry knödel until golden brown, about 4-5 minutes.
- In a separate pot, heat coconut milk and curry paste until simmering.
- Gently add the fried knödel into the sauce and simmer together for 5 minutes.
- Serve garnished with fresh coriander.
Notes
You can pre-cook and refrigerate the lentils for quicker assembly. Substitute lentils with red or green, and experiment with spices to customize to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg