Curry of coral lentils, leeks and rice

Ingredients

  • 2 small leeks
  • 300 g of coral lentils
  • 20 g of fresh ginger
  • 2 cloves of garlic
  • 1 teaspoon(s) of coriander seeds
  • 1 small red pepper
  • 2 tablespoon(s) of neutral oil
  • 1 knob of butter
  • 1 teaspoon(s) of garam masala
  • 20 cl of coconut milk
  • 2 tablespoon(s) of tomato paste
  • 250g basmati rice
  • 6 cardamom pods
  • 2 cloves

Preparation

  1. Peel the ginger and garlic cloves, chop them finely.

  2. Cut the leeks to separate the green from the white and wash them.

  3. Slice the green finely. Cut the white into 2 cm pieces.

  4. Crush the coriander seeds and chilli. Heat the oil and butter in a casserole dish over medium heat. Add the garlic, ginger, leek greens, coriander seeds, chili pepper and garam masala. Leave to brown for 5 mins. Pour in the coconut milk, tomato paste, coral lentils, white pieces of leek, salt and 1 liter of water. Cook for 30 minutes over low heat, stirring regularly.

  5. Meanwhile, pour the rice into a large salad bowl and cover it generously with water. Mix gently to remove its starch. Discard the water and repeat the operation at least twice.

  6. Crush the cardamom pods and put them in a saucepan, along with the cloves. Heat to roast them, stirring for 2 minutes. Pour in the rice, add twice its volume of water. Cover and cook until the water is completely absorbed.

  7. Then let it rest for 10 minutes, covered. Serve with the lentils.

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