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Vegane Linsenknödel in würziger Curry-Sauce – healthy food rezepte vegetarisch

Arbeitszeit20 minutes
Koch-/Backzeit30 minutes
Gesamtzeit50 minutes
Kategorie: Main Course
Küche: Vegan, Indian-inspired
Stichwort: Food Rezepte, healthy food rezepte, Healthy Food Rezepte Abendessen, Healthy Food Rezepte Mittag, Healthy Food Rezepte Schnell, healthy food rezepte vegetarisch, Rezepte Proteinreich
Zutaten für : 4 servings
Autorin: Emilia

Zutaten

  • 200 g red lentils, rinsed
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 2 tbsp curry paste
  • 1 can coconut milk (400 ml)
  • 1 tbsp soy sauce
  • 100 g breadcrumbs
  • 2 tbsp flour
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Oil for frying

Anleitung

  1. Cook lentils in salted water until tender, then drain and let cool slightly.
  2. Mash the lentils with a fork or potato masher. Mix in breadcrumbs, flour, salt, and pepper until the mixture holds together.
  3. Form small dumplings with your hands and set aside.
  4. In a pan, heat a bit of oil and fry the onion and garlic until fragrant.
  5. Add curry paste, stir, and pour in coconut milk. Let simmer until slightly thickened.
  6. Add soy sauce and adjust seasoning to taste.
  7. Gently place the lentil dumplings into the sauce and let them simmer for about 10 minutes.
  8. Serve warm with fresh cilantro on top and maybe a side of rice or naan.

Tipps & Hinweise

You can swap red lentils for green ones if you prefer a firmer texture. If the mixture feels too soft, just add a little more breadcrumbs until it holds. This dish pairs beautifully with steamed basmati rice or roasted vegetables.