Worlds meet. This meal combines German winter vegetables with Indian spices. Fresh Brussels sprouts provide a bitter component, while the combination of coconut milk and red lentils warm the body in a sweet way. Refined with fresh parsley and a piece of ginger on top - ready to impress your guests?
Ingredients:
1 cup of rice
1 tsp vegetable broth
2 cups of water
1 onion
1 tbsp tomato paste
1 thumb-sized piece of ginger
1 clove of garlic
200 g brussels sprouts
2 carrots
200 g mushrooms
1 red pepper
3 tbsp red lentils
1 can of coconut milk
1 tsp garam masala
1 tsp curcuma
1 tsp cumin
1 tsp paprika powder
1 tsp chili (or according to your taste of spicyness)
1 pinch of salt
a squeeze of half a lemon
Preparation:
The first step is to cut the vegetables. Cut the onions into small pieces, grate or chop the garlic and ginger. Cut off a few small ginger sticks for decoration at the end. Cut the carrots into thumb-sized pieces, the mushrooms into quarters, the Brussels sprouts into halves and the peppers into sticks.
Stew the onions with a bit of water in a wok pan. (That's right, you don't need oil, water will do.) Stew for about 2 minutes, adding a dash of water every now and then so the onions don't burn. Then add the garlic and ginger. Add the tomato paste with the spices and stew on low heat. Now add the Brussels sprouts, mushrooms, carrots and red lentils, add some more water, a pinch of salt, bring to a boil once and then simmer with the lid closed on low temperature for about 15 minutes.
In the meantime, prepare the rice.
After the 15 minutes, add the pepper and coconut milk, bring everything to a boil again and then simmer on low temperature until the vegetables are cooked through but still firm to the bite. At the very end, round off with a some squeezes of lemon juice.
Serving:
The Mayan Temple...
Preheat a small cappuccino cup with hot water. Press the hot rice into the cup and invert onto the plate.
The vegetable patch...
Serve the vegetable curry around the rice, garnish with fresh parsley and place the ginger stick on top of the rice as a small finishing touch. Garnish with pepper to taste.