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Honeymoon curry

updated

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Ingredients for 4 servings:

  • 1 stalk(s) leek
  • 1 kohlrabi
  • 3 small carrots
  • 2 potatoes
  • 1 handful of celery leaves
  • 150 g peas, frozen or from a can
  • 200 g lentils, red
  • 500 ml water
  • 2 tbsp oil
  • 1 small can of coconut milk
  • 2 tsp curry powder
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with leek, celery, kohlrabi

Clean and wash the vegetables and cut into small cubes (slice the leek). Finely chop the celery. Heat oil in a pan. Sauté the vegetables and celery for about 5 minutes. Season with salt. Then add the peas and red lentils and deglaze with the water. Cover and simmer for about 20 minutes. Season with curry powder and pepper, pour in the coconut milk, and bring to a boil. Season again if desired. Serve with basmati rice or naan bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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