Indian Carrot Pot – Carrot Pot

Sauté coarsely grated onion cubes, ginger, carrots and cashews in oil. Sprinkle with curry and flour and sauté briefly. Extinguish with stock and water. Season with salt and sugar and simmer for 10 minutes at low temperature with lid closed. Add lentils and cook for another 5 minutes. Season with salt, juice of one lemon, sprinkle with coriander greens.

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