_DSC0280

In Germany almost all shops are closed in Sundays. It’s considered a day of rest, for spending time with friends and family not working or shopping. I was talking about it to a friend today, and what I really like is that people despite things being closed, people don’t just stay indoors (even when it’s cold). Rather they are out and about, in parks, riding bikes and walking dogs. It’s a really nice way to spend a Sunday, although after years of self employment, we are often guilty of working on Sundays on our own projects! But when it’s something you enjoy, it doesn’t seem so much like work.

After a busy week, the fridge and cupboards were looking a little bare. I defrosted some Red beans, quinoa and jerk spice soup and some chickpea pancakes for lunch, but what about dinner? We had some potatoes, cabbage, lentils and bits and pieces so I decided to make curry! Many curries despite their healthy appearance are actually incredibly high in calories through the use of ghee (clarified butter), cream or coconut cream so I wanted to make something low fat and healthy that would still be rich and satisfying. In other cuisines I might add wine but as we were out, I decided to experiment by adding vegan gravy powder. The result was a wonderful moreish sauce which worked really well for a tasty meal which was even better for lunch today. You could of course add any vegetables you like, pumpkin, green beans and cauliflower all work well in curry.

This is a quick curry which can be made in less than half an hour, perfect for a Sunday night or after work meal!

Ingredients

  • 1 onion, diced
  • 3 cloves garlic, finely diced
  • 2 teaspoons ginger, finely diced
  • 1 tablespoon cumin
  • 1 tablespoon curry powder
  • 1/2 teaspoon chilli powder (or to taste)
  • 1 teaspoon coriander powder
  • 5 medium potatoes, diced
  • 1/2 cup lentils, rinsed
  • 2 carrots, diced
  • 1 tablespoon tomato paste
  • 2 cups vegetable stock
  • 1 cup water
  • 1 tablespoon vegan gravy powder (or equivalent to make 1 cup gravy)
  • 1 cup cabbage, sliced

Instructions

  1. Fry onion and garlic in 1 tablespoon olive oil
  2. Add spices and stir well for 2 minutes, the fragrances will be released and your kitchen will start to smell amazing.
  3. Add diced potato, carrot and lentils
  4. Cook for 2 minutes stirring well
  5. Add tomato paste, 2 cups vegetable stock, 1 cup water, gravy powder and stir well.
  6. Simmer on low heat for 15 minutes or until lentils and potatoes are tender.
  7. Add cabbage
  8. Serve with rice.

[<img class="alignnone size-full wp-image-613" src="/images/atc-migrate/2015/03/DSC02791.jpg" alt="DSC0279" width="2811" height="2071" />](/images/atc-migrate/2015/03/DSC02791.jpg)_

Listed in Fabfood4All’s Credit Crunch Munch, hosted by Baking Queen 74

 

In Deutsch

Ich übersetze meine Rezepte in Deutsch. Meine Deutsch ist nicht sehr gut. Ich gehe an fünf Vormittagen in der Wocke in eine Sprachschule. Es wird  bestimmt einige Fehler geben. Bitte zögert  nicht  mich/den Text zu korrigieren!

 Zutaten

  • 1 Zwiebel, gewürfelt
  • 3 Knoblauchzehen, fein gewürfelt
  • 2 Teelöffel Ingwer, fein gewürfelt
  • 1 EL Kreuzkümmel
  • 1 EL Currypulver
  • 1/2 Chilipulver (oder nach Geschmack)
  • 1 TL Korianderpulver
  • 5 mittelgroße Kartoffeln, gewürfelt
  • 1/2 Tasse Linsen, gespült
  • 2 Karotten, gewürfelt
  • 1 EL Tomatenmark
  • 2 Tassen Gemüsebrühe
  • 1 Tasse Wasser
  • 1 Esslöffel vegan Soße Pulver (oder äquivalent zu 1 Tasse Soße zu machen)
  • 1/2 Tasse kohl, geschnitten
  1. Das Öl in einer Pfanne erhitzen und die Zwiebel darin kurz dünsten.
  2. Gewürze, Chili, Knoblauch und Ingwer hinzufügen und  weitere 2 Minuten anbraten.
  3. Kartoffeln, Linsen und Karotten dazu geben und gründlich unterrühren.
  4. Weitere 2 Minuten anbraten.
  5. Tomatenmark, 2 Tassen Gemüsebrühe, 1 Tasse Wasser, Soße Pulver und gut umrühren.
  6. Dazugeben und zugedeckt 15 Minuten köcheln lassen (oder bis sie weich sind).
  7. Kohl hinzufügen
  8. Mit Reis servieren.