Lentils Curry with Parsnips and Sweet Potatoes

Lentils Curry with Parsnil and Seet Potatoes

The weather in Denmark just won’t let you forget that it’s still winter outside… The upside of this is that it’s just the perfect excuse to eat a large bowl of warm comfort food 😉 And what better comfort food than a curry dish, that will also warm you from inside with its spiciness?

I found the original recipe on a German blog energiekueche.de, but since I didn’t have beluga lentils or quinoa at home, I used basmati rice and red lentils instead. No worries, it worked! 😉 It tasted lovely, especially the sharpness of the parsnips worked perfect to counterbalance the sweetness of sweet potatoes and coconut milk. What kind of comfort food do you eat to tackle the feeling of a loooong winter? Let me know in the comments, I am always looking for inspiration 🙂

Ingredients (serves 2):

200 g rice or quinoa
1-2 parsnips, cut into small cubes
1 small sweet potato, cut into small cubes
1 tsp ginger, finely chopped
200 g of red lentils, cooked
1 tbsp soy sauce
1/2 lemon (juice)
1 can of coconut milk
tumeric, curry powder, cayenne pepper, salt

Cook rice and lentils in salted water. Heat up oil in a frying pan and add parsnips and sweet potatoes. When the vegetables start to turn brown, add lentils, lemon juice, and ginger. Season with salt, pepper, curry powder, tumeric and soy sauce. Deglaze with the coconut milk and let it all cook until the vegetables are done.

Tip: You can vary the dish by taking quinoa instead of rice, or by using black beluga lentils instead of red lentils.


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