John Myers
Savoy Lentil Curry
The perfect savoy lentil curry recipe with a picture and simple step-by-step instructions.
- 500 g Savoy cabbage fresh
- 1 Onion red
- 1 bunch Fresh coriander
- 2 tbsp Rapeseed oil
- 50 g Yellow curry paste
- 100 g Lentils red
- 500 ml Vegetable broth
- 400 ml Coconut milk thin
- 50 g Roasted peanuts
- 1 Lime untreated
- 4 tbsp Soy sauce light
- Sugar
- 125 g Minced meat
- 1 Egg
- 1 Peeled garlic clove
- 1 tbsp Breadcrumbs
- Salt and pepper
- 0,5 tbsp Rapeseed oil
- Clean the pearling, quarter it and remove the stalk. Cut the quarters into 1-2 cm thin strips. Peel the onion and cut into large cubes. Pluck the coriander leaves from the stalks (pick up some of the leaves) and roughly chop.
- Heat the oil in a saucepan. Toast the curry paste in it. Add the lentils, onion cubes and coriander, toast for 2-3 minutes.
- Put the sausage in the saucepan, pour in the stock and coconut milk, bring to the boil and simmer covered for 15 minutes over a mild heat.
- In the meantime, coarsely chop the peanuts. Wash the lime with hot water and cut into wedges. Season the stew with soy sauce and sugar. Serve with lime wedges and sprinkled with peanuts and coriander leaves.
- For the second variant: Finely chop the clove of garlic with the minced meat, egg, breadcrumbs, salt and pepper in a bowl and knead everything well with your hands and shape into small balls.
- Heat the oil in a pan and fry the meatballs on all sides. Add to the stew and serve.
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