Potato Gnocchi And Lentil Curry

Recipe from: 10/1/2005 12:00:00 AM

Ingredients 24
Servings 6
Time 45

Ingredients

  • 250
    g
    dried puy lentils
  • 20
    ml
    sunflower oil
  • 30
    ml
    butter
  • 1
    large onion, chopped
  • 8
    cloves
    garlic, chopped
  • 50
    ml
    freshly grated ginger
  • 20
    ml
    freshly chopped chillies
  • 80
    g
    tomato purée
  • 25
    ml
    brown sugar
  • 30
    ml
    lemon juice
  • 300
    ml
    coconut milk
  • 500
    g
    ready-made fresh potato gnocchi
  • 300
    g
    baby spinach leaves
  • 60
    g
    piquanté peppers, chopped
  • 20
    g
    fresh coriander, chopped
  • 5
    ml
    ground turmeric
  • 15
    ml
    ground paprika
  • 15
    ml
    medium curry or leaf masala
  • 4
    ml
    ground cumin
  • 3
    cardamom pods
  • 3
    star anise
  • 1
    stick cinnamon
  • 5
    ml
    ground coriander
  • 2
    bay leaves
 

Method

50
 
Rinse the lentils and soak in cold water for 30 minutes.
Drain the water, then place the lentils in a saucepan.
Cover with water and season with salt. Boil until soft, then rinse with cold water.
Set aside.
Heat the oil and butter in a heavy- based saucepan.
Add the onion and sauté until soft.
Add the spice mix and stir for a minute.
Reduce the heat slightly and add the garlic, ginger and chillies.
Stir for a minute, then add the tomato purée and sauté for another two minutes.
Add the sugar and stir for a few more minutes, then add the lemon juice and three-quarters of the coconut milk.
Stir over a low heat, taking care not to let the mixture boil.
Remove from the heat as soon as oil begins to appear on the surface of the sauce.
Remove the whole spices. Blend the sauce in a food processor until smooth, then add the remaining coconut milk.
Boil the gnocchi until they rise to the surface of the water.
 Remove from the saucepan with a slotted spoon and drizzle with a little olive oil.
Mix the spinach, piquanté peppers and coriander in a large bowl.
Reheat the sauce and add the lentils.
Add the gnocchi and heat through, then add the spinach mixture. Stir gently until the spinach wilts. Serve immediately.
 

Read more on: starch  |  sauté
 

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