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Turnip curry with beluga lentils

  • 36 min
    • Preparation 30 min
    • Cooking 6 min
Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People
  • 800 g Turnip
  • 250 g Carrots
  • 200 g Leeks
  • 1 Onion
  • 1 Garlic
  • 10 g Ginger
  • 1 Red chili pepper
  • 100 g Dried beluga lentils
  • 45 ml Ghee (clarified butter, alternatively sunflower oil)
  • 2 tsp. Curry powder
  • 250 ml Vegetable stock
  • 200 ml Coconut milk
  • Salt
  • Pepper

Preparation

Step 1
To begin, peel the parsnips and carrots and cut into sticks about 1 cm wide. Trim the leeks and slice into rings, wash and drain well. Peel and finely chop the onions, garlic and ginger, and cut the chili in half lengthwise, remove the seeds, wash and also finely chop.
g Turnip
g Carrots
g Leeks
Onion
Garlic
g Ginger
Red chili pepper
Step 2
Rinse the lentils in a colander, drain and add to the pressure cooker with water. Close the pot and heat up. Once it reaches cooking level 2, cook for 6 minutes. Release the steam from the pot, open it, drain the lentils and clean the pot.
g Dried beluga lentils
Step 3
Then heat the ghee in the pot. Lightly braise the onion, garlic, ginger and chili in the pot. Sprinkle with curry powder and add the parsnips, carrots, leeks and lentils and sauté briefly.
ml Ghee (clarified butter, alternatively sunflower oil)
tsp. Curry powder
ml Vegetable stock
Step 4
In the last step, mix and pour in the stock and coconut milk, close the pot, heat it up and once it reaches cooking level 1, cook for 4 minutes. Release the steam from the pot, open it and season the curry with salt and pepper.
ml Coconut milk
Salt
Pepper