Mini chef
Utensils
Apron
Cooking spoon
Garlic press
Knife
Lemon grater
Lemon squeezer
Measuring cup
Pan
Rösti grater
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Vegetables
Cut the onions (incl. greens) into thin rings, press the garlic. Finely chop the lemongrass core. Finely grate the ginger. Separate the cauliflower into florets. Grate the carrots.
Curry
Heat the oil in a pan, add the onions, garlic, lemongrass, ginger, curry paste, curry powder and tomato puree, sauté for approx. 3 mins. Add the lentils and cauliflower, cook briefly.
Pour in the water and coconut milk, cover and simmer for approx. 15 mins. Add the carrots, simmer for a further 15 mins. while stirring occasionally, season with salt.
Squeeze out the lime juice, add to the curry.
To serve
Coarsely chop the nuts, dice the apple. Plate up the curry, scatter the nuts and apple on top.
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