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# Kartoffel Dal | ||
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## Tags | ||
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Vegan, Vegetarisch, Curry | ||
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## Zutaten | ||
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Bulgur (70-80g pro Portion) | ||
300g rote Linsen | ||
1kg Kartoffeln | ||
1 Dose gehackte Tomaten | ||
Kokosmilch | ||
600ml Gemüsebrühe | ||
Frischer Spinat | ||
Zwiebel | ||
Knoblauch | ||
Tomatenmark | ||
2 EL Hefeflocken | ||
Ingwer | ||
Kurkuma | ||
Garam Masala | ||
Currypulver | ||
Knoblauchpulver | ||
Paprikapulver | ||
Salz | ||
1/2 Zitrone | ||
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## Zubereitung | ||
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Linsen in Wasser einweichen, Wasser wegschütten und danach in doppelter Menge Wasser kochen. | ||
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Zwiebeln, Knoblauch und Kartoffeln klein schneiden und mit Tomatenmark anbraten. | ||
Mit gehackten Tomaten, Gemüsebrühe und Kokosmilch ablöschen. | ||
Würzen, Linsen hinzugeben und für 25 Minunten köcheln lassen. | ||
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Inzwischen Bulgur waschen und mit doppelter Menge Wasser in einem anderen Topf kochen. | ||
Zum Schluss Spinat, Hefeflocken und Zitronensaft hinzugeben und noch 2 Minuten köcheln lassen. | ||
Mit Bulgur (alternativ Reis) servieren. |