Creamy Mushroom and Red Lentil Curry | Fragrant Indian One-Pot
(0)
30 min
Quick
Kifli Kukták
Laktató, selymes indiai curry pirított barna csiperkegombával, fehérjében gazdag vöröslencsével és kókusztejjel. Gyorsan elkészülő, melengető vegán fogás.
Ingredients
Preparation method
Preparation
Finely chop the onion, garlic, and ginger. Clean the chestnut mushrooms and cut them into quarters. Rinse the red lentils thoroughly under cold water.
Cook the basmati rice in double the amount of lightly salted water, then cover and simmer until tender, about 12-15 minutes.
Cooking
Heat the coconut oil in a large frying pan or pot. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the grated garlic and ginger, then sauté for 1 minute.
Chef's tip
If you prefer an even creamier texture, you can blend one-third of the curry with an immersion blender at the end of cooking and stir it back into the mushroom ragout.
Leftovers can be kept in the fridge for up to 3 days, and the Indian spices will meld together even better by the next day!
Nutritional values
We Also Recommend
Show all
60 min
Under an hour
Shepherd's Tarhonya with Beans and Sausage | Hearty Hungarian One-Pot Dish
Kifli Kukták
Hungarian-style lentil ragout with smoked pork collar | Hearty one-pot dish
Kifli Kukták
Black Pepper Beef Tokány with Homemade Dumplings | Succulent Hungarian Classic
Kifli Kukták
Layered zucchini with dill and sour cream | Homestyle summer casserole
Kifli Kukták
Sour cream lentil ragout with smoked pork collar | Hearty one-pot meal
Kifli Kukták
Summer layered green beans with sour cream | Juicy Hungarian casserole
Kifli Kukták
Layered wax beans with dill and sour cream | Homestyle summer casserole
Kifli Kukták
Sheep curd cheese and smoked cheese flatbread | Crispy homemade langalló
Kifli Kukták
Green bean paprikash with sour cream and nokedli | Home-style summer dish
Kifli Kukták
Creamy Cauliflower Paprikash with Sour Cream and Nokedli | Homestyle Lunch
Kifli Kukták
