Pea Lentil Curry - recipe | FoodPal
Peel and finely chop the ginger and shallots. Clean, peel and finely dice the sweet potato and celery. Heat 1 tablespoon of oil in a saucepan and sauté the sha
Ingredients
- 1 Teaspoon Olive oil
- ½ (10 g) Shallots (fresh)
- 50 g Celeriac (fresh)
- ½ (155 g) Sweet potatoes (fresh)
- 2 ½ g Ginger (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Pepper (black)
- ¼ Tablespoon Curry powder
- 75 g Peas (green, frozen)
- 1 Tablespoon Sunflower seeds
- 2 Teaspoon Coconut milk (canned, creamy)
- ½ Teaspoon Tomato paste (double concentrated)
- 300 ml Vegetable broth
- ½ (20 g) Spring onions, scallions (fresh)
- ½ Tablespoon Harissa spice paste
- 40 g Lentils (red, raw)
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