Lentil curry spread

The lentil curry spread I eat very gladly on my bread. I often have it at the weekend, when I make freshly baked bread. In addition, I always have various raw vegetables. Lettuce, peppers, cucumbers, chives, sweet onions, tomatoes, arugula, lamb’s lettuce and much more.

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Lentil curry spread

Lentil curry spread with an extra touch of sweetness and spiciness. A real treat. Served with fresh cucumber and salad. Simply perfect.

Course main course, spread

Keyword Apple, Curry, do it yourself, Lentils, oil-free, parsley, spread, Vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 1 person

Ingredients

• 150 g yellow lentils
• 1 apple, approx. 100 g
• 1 small onion
• 0,5 tsp curry powder
• 1 pinch of turmeric powder to taste
• salt and pepper to taste
• a little dried or fresh parsley
• 10 g potato flour
• water for cooking the lentils

Instructions

• Wash, core and chop the apple. Also the onion.
• Simmer both together with the lentils in the water for about 12 – 15 minutes until the lentils are soft. Everything should be well covered with water. Add water if necessary.
• After cooking, strain off excess water. Then puree everything with a blender.
• Stir in potato flour and bring to the boil briefly.
• Then stir in the spices and parsley.
• Season to taste.
• Allow spread to cool.
• Enjoy with onion, chives, cucumber and fresh sourdough bread.

Tip

Fresh onion, cucumber and chives can be chopped and mixed into the spread. In addition, it also tastes incredibly good as a change with red lentils.

Interesting to know

The spread is really simple and totally delicious.

Eggplant curry

A stew that can not be better. Spicy herbs with lots of vegetables and rice. All in one. Flavored with fine spices that also have something exotic.

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Eggplant curry

Eggplant curry – a quick simple meal with a hint of curry flavor and various vegetables. Enjoyed as a quick option with rice or boiled potatoes. Refined with 1 can of beans.

Course main course

Keyword basmati wholemeal rice, Curry, Eggplant, juicy, main course, Potatoes, quick, simple, Spices, Vegetables

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 1 person

Ingredients

• 1 eggplant large
• 1 tomato large or 3 small tomatoes
• 1 onion
• 2 stalks of celery
• 4 stalks of leek onion
• 2 carrots
• 50 g celery
• 1 small parsley root
• 1 half fennel
• 30 g leeks
• 50 g corn fresh
• 1 tsp rosemary fresh
• 1 pinch of thyme
• 1 tsp garam masala
• 1 tsp soy sauce
• 1 tsp parsley
• 1 tsp coriander leaves optional
• 1 squeeze of lemon juice
• 1 tsp salt
• 1 pinch of pepper
• 1 tsp curry powder
• 2 tsp spelt flour type 630 for binding
• 300 ml water

Instructions

• Cut everything into small pieces.
• Simmer in a pot with the water for about 20 minutes.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
• Finally, season to taste and add the lemon juice.

Tips

It goes well with potatoes or rice. The eggplant curry can be supplemented with chickpeas or white beans. Or also cook beluga lentils until soft and stir in at the end. If you like it even faster, you can use frozen vegetables and canned tomatoes.

Interesting to know

A stew with so many ingredients and that should go fast? Yes, it is quick. With time comes the routine of cutting vegetables. Why is it called eggplant curry in my house? Simply because everything is cut into small pieces and cooked together in one pot. There is curry flavor in the Garam Masala spice blend and if you like, just add extra curry.

Falafel with vegetable rice

Delicious balls or flat fritters made from ground chickpeas or beans, spices and herbs. They are a popular dish in the Middle East and many other parts of the world. The delicacy is versatile, so you can customize it to your taste. You can also add different spices or vegetables to create interesting variations.

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Falafel with vegetable rice and curry sauce

Falafel with a difference. It is the perfect recipe for a lunch or dinner menu.

Course main course

Keyword bake it yourself, basmati wholemeal rice, Chickpea flour, Curry, main course, oil-free, Oven, Side dish, Vegan, Vegetables

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 1 person

Ingredients

For the falafel

• 150 g chickpea flour
• 200 ml water
• 1 shallot or normal onion
• 1 pinch of salt
• 1 pinch of turmeric
• 1 pinch of paprika powder noble sweet
• 0,5 tsp curry powder
• 1 tbsp parsley
• 1 pinch of cumin
• 0,5 tsp baking powder
• 1 pinch of garlic powder
• 1 tsp locust bean gum
• 1 tsp starch flour

For the vegetable rice

• 150 g basmati rice whole grain
• water for cooking the rice
• 1 carrots
• 1 tbsp leeks
• 2 tbsp cooked peas
• 10 g raisins
• 150 ml water

For the curry sauce

• 250 ml water
• 1 shallot or 1 small onion
• 1 tsp curry powder
• some curry herb optional
• 1 pinch of turmeric
• 1 pinch of salt
• 2-3 tsp spelt flour type 630 for binding

Instructions

• Chop the onion very small and mix with the ingredients for falafel.
• Pour boiling water over the whole. Leave to rise for 15 – 30 minutes.
• Form small balls with wet hands. Flatten them slightly and place them on a baking paper.
• Bake in preheated oven at 180 degrees celsius top/bottom heat for 15 – 20 minutes.
• Cook rice with 3 times the amount of water for 20 minutes.
• Clean, peel and cut the vegetables. Simmer in water with raisins for 10-15 minutes. Then drain everything.
• Make curry sauce from the ingredients.
• Chop the onion into small pieces. Cook with the vegetable broth and spices.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.

Tip

The falafel can be frozen well. So you quickly have a side dish to a vegetable recipe at hand.

Interesting to know

My falafels are made with chickpea flour. If you use dried chickpeas, rinse them and let them soak overnight in enough water. Drain the next day. If you use canned chickpeas, rinse them thoroughly and drain.

Kale with buckwheat noodles

Kale is a leafy vegetable that includes other vegetables such as cabbage, broccoli and Brussels sprouts. It is characterized by its dark green, curly leaves and is known for being an extremely nutrient-dense vegetable. My creation kale with buckwheat noodles is a very tasty meal that was superbly matched with a curry sauce. Buckwheat noodles are noodles made from buckwheat flour. The noodles have a characteristic darker color compared to other noodles.

In German cuisine, the cabbage dish is a traditional winter vegetable and is often served with potatoes.

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Kale with buckwheat noodles

Kale prepared once differently than is always known. It is combined with pumpkin and root vegetables. In addition, a delicious curry sauce with buckwheat noodles.

Course main course

Keyword Buckwheat noodles, Curry, healthy, Kale, oil-free, Pumpkin, simply, Stew, wholefoods

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 1 person

Ingredients

• 150 g fresh kale, alternatively frozen kale
• 1 hokkaido pumpkin
• 1 onion
• 1 parsley root
• 1 parsnip small
• 2 large bright yellow beets
• 1 garlic clove
• 1 tsp curry powder
• 1 pinch of turmeric
• salt and pepper to taste
• 2 tsp spelt flour type 630 for binding
• 150 g buckwheat noodles
• boiling water

Instructions

• Wash kale and remove leaves from stem.
• Cut the leaves smaller and simmer in the water for 15 minutes.
• Then drain and coarsely blend with a little water using a blender.
• Peel the pumpkin, remove the seeds and cut into small pieces.
• Also peel and cut the beets and the other root vegetables.
• Put everything together with the kale in a pot with water.
• Add onion and garlic peeled and chopped.
• Simmer the stew for about 20 minutes.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
• Season to taste with the spices.
• Boil buckwheat noodles in water for 10 minutes.
• Then strain and serve with the vegetables.

Tip

Wash the leaves with warm water before cooking. This already takes away some of the bitter taste.

Interesting to know

There are so many endless possibilities for vegan cooking.