Swabian lentil curry with spaetzle

Ingredients for 4 servings:

• 300 g flour (ideally spaetzle flour)
• 4 eggs
• 100 ml water
• 1 tsp salt
• 1 pinch(s) nutmeg
• 2 tbsp Clarified butter or ghee
• 1 onion(s), finely chopped
• 2 garlic cloves, finely chopped
• 1 piece(s) ginger, freshly grated (2 cm)
• 2 carrots, finely diced
• 150 g mountain lentils or Alb lentils, alternatively brown lentils
• 1 tbsp tomato paste
• 1 tbsp curry powder
• ½ tsp cumin powder
• 1 tsp sweet paprika powder
• 500 ml vegetable stock
• 200 ml coconut milk
• salt and pepper
• 1 tsp vinegar, e.g. apple cider vinegar
• Parsley or coriander, fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

For the spaetzle, mix the flour, eggs, water, salt, and nutmeg in a bowl until a tough dough forms. Beat the dough with a wooden spoon until it bubbles. Bring a large pot of salted water to a boil. Drop the dough into the water in batches using a spaetzle press, a spaetzle slicer, or a board. As soon as the spaetzle rise to the surface, remove it with a slotted spoon and refresh it in cold water. Set aside. For the curry, heat clarified butter or ghee in a large pot. Sauté the onion, garlic, and ginger until fragrant. Add the diced carrots and fry briefly. Add the lentils, stir in the tomato paste, and season with curry powder, cumin, and paprika. Mix everything well. Deglaze with vegetable stock and cook the lentils over medium heat for about 20 minutes, until tender. Stir in the coconut milk and season with salt, pepper, and a dash of vinegar. Fry the spaetzle in a pan with a little butter until lightly golden brown. Serve the curry in deep plates, top with the spaetzle, and sprinkle with parsley or coriander.