Details
25 min
Method
Peel ginger and garlic and cut into small cubes. Cut squash in half, remove seeds and cut into 2 cm big pieces. Rinse lentils.
Heat oil in skillet, sautee ginger for 2 minutes; add garlic and fry lightly. Add squash and continue frying, while stirring constantly. Season with salt. Add sugar and stir until sugar dissolves. Dust with 2 tsp. curry powder, mix well and deglaze with soup broth. Add lentils, bring to a boil and simmer for about 20 minutes with closed lid.
Grate lemon peel and press 2-3 tbs. lemon juice. Season curry with salt, curry powder, lemon juice and half the grated lemon peel. Put dabs of sour cream on the curry, sprinkle with chili flakes and the remaining lemon peel.
Ingredients
- 60 g fresh ginger root
- 2 garlic cloves
- 1 small hokkaido squash (about 1 kg)
- 250 g Rapunzel red lentils
- 2 tbs. Rapunzel sesame oil virgin
- 1 tsp. Rapunzel sea salt
- 2 tsp. Rapunzel Rapadura whole cane sugar
- 3-4 tsp. mild curry powder
- 800 ml Rapunzel clear soup broth
- 1 lemon
- 100 g sour cream
or yoghurt - ½-1 tbs. chili flakes
