Description
Delicious vegan lentil dumplings served in a creamy coconut curry sauce, bursting with flavor and warmth.
Ingredients
Scale
- 1 cup Rote oder Puy-Linsen (Red or Puy lentils)
- 1 can Kokosmilch (Coconut milk)
- 1 Zwiebel (Onion), finely chopped
- 3 cloves Knoblauch (Garlic), minced
- 1 tbsp Ingwer (Ginger), grated
- 2 tbsp Currypaste (Curry paste)
- Salt and Pepper to taste
- Frische Kräuter (Fresh herbs) for garnish
Instructions
- Rinse the lentils under cold running water.
- Cook the lentils in a large pot according to package instructions until tender.
- Chop the onion, garlic, and ginger finely.
- Heat oil in a separate pot and sauté the onion, garlic, and ginger until translucent.
- Add the cooked lentils to the sautéed mixture and stir to combine.
- Season with salt and pepper to taste.
- Form the lentil mixture into small balls with damp hands.
- Combine the coconut milk and curry paste in a clean pot and heat.
- Gently place the dumplings into the sauce and cook for 5-7 minutes.
- Garnish with fresh herbs before serving.
Notes
Make a day ahead and store in the fridge; easily reheat for a quick meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg