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Vegetarian Lentil-Pistachio Curry

Vegetarian Lentil-Pistachio Curry
547
calories
Calories
1 hr
Preparation
1 hr 50 min.
Ready in
advanced
Difficulty

Ingredients

for 4 servings
75 grams Californian, salted and roasted Pistachios
1 Garlic clove
2 Shallots
1 tablespoon Sunflower oil
4 Carrots
1 bunch scallion
300 grams Sweet potatoes
200 grams tan Lentils
Iodized salt
Black freshly ground pepper
1 Bay leaf
1 teaspoon ground Cumin seeds
ground Allspice
mild Curry powder
Vegetable broth (Instant)
250 grams Pineapple pulp
150 grams Sour cream
¼ organic Lemons (finely zested)
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Preparation steps

1

Shell pistachios and finely grind in a blender.

2

Peel garlic and shallots and chop. Sauté in a pan hot oil until soft. Peel carrots and cut into slices. Dice scallions into small cubes. Peel the potatoes and dice finely. Place the vegetables on the garlic and shallot mixture and cook everything for about 5 minutes. Remove from pan.

3

Sauté lentils in the pan drippings. Add spices and broth. Cover and simmer for about 30 minutes over low heat. Add the vegetables and simmer about 15 minutes over low heat. Season the lentil curry to taste.

4

Stir pineapple cubes with pistachios, sour cream and lemon zest. Season to taste with salt and pepper. Serve the lentil curry with the sour cream and pistachio mixture.