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First, prepare the masala (mixture of spices). Dry roast fennel seeds, mustard, cumin, cloves and black pepper in a heated pan. Only for 3-4 minutes but be be sure that the spices do not burn, but only roast and acquire an intense aroma and taste. Crush the entire contents of the pan while still hot in a stone mortar. Then just mix in the remaining ground spices: turmeric, smoked paprika, cinnamon and cardamom.
Heat olive oil (5 tablespoons) in a deep pan or pot, add chopped onion and fry for 7-8 minutes. Then add sliced garlic and grated ginger, stir for another minute. Dust the contents of the pan with the prepared mixture of spices and mix thoroughly.
Add carrots cut into smaller pieces, rinsed and drained lentils, tomato paste (3 tablespoons), water (600 ml) and thick coconut milk (400 ml). Stir and cook under the lid at low intensity for 30-35 minutes. After cooking, let it stand for at least a quarter of an hour until all the flavors are combined. At the end, add a generous amount of chopped parsley and season with sea salt if necessary.
While the curry is cooking, prepare the side dish. Boil the rinsed rice for 10 minutes in 1.2 times the amount of water. Then let it rest under the lid and sprinkle with lemon juice before serving.
TRY THIS: Add a spoonful of yogurt, chili pepper or fresh cilantro to the serving. Curry also tastes great with an Indian flatbread or pita.
🍽 4 ⏱ 50 MIN
☉ lentils 250 g ☉ carrot 300 g ☉ fresh ginger 50 g ☉ onion 1 pc ☉ cloves of garlic 3 pcs ☉ olive oil 5 tbsp ☉ tomato puree 3 tbsp ☉ canned coconut milk 400 ml ☉ parsley 1 bouquet ☉ jasmine rice 300 g ☉ lemon 1 pc
☉ fennel seeds 1 tsp ☉ mustard seeds 1 tsp ☉ cumin 1 tbsp ☉ cloves 4 pcs ☉ black pepper 1/2 tsp ☉ turmeric 1 tsp ☉ smoked paprika 1 tsp ☉ cinnamon 1/2 tsp ☉ cardamom 1/2 tsp