Lentil and Vegetable Curry with Whole Wheat Choux Bread

Ingredients

• 200 g Brown lentils (Rinsed then soaked for 10 min in hot water)
• 250 g Whole wheat flour (For the choux pastry)
• 1 c. à café Butter (Unsalted butter, melted)
• 140 ml Water (For the choux pastry)
• 3 pincées Salt
• 1.5 c. à café Cumin seeds (Divided: ½ tsp for the lentils, 1 tsp for the sauté)
• 1 Bay leaf
• 1 Cinnamon stick
• 1 Medium onion (Finely sliced)
• 2 gousses Garlic (Crushed)
• 5 g Fresh ginger (Coarsely grated)
• 1 Green chili (Sliced, optional to taste)
• 1 c. à café Curry powder
• 1 c. à café Ground coriander
• 3 Fresh tomatoes (Diced, half reserved for the end)
• 400 g Zucchini (Diced 2‑3 cm)
• 2 c. à soupe Vegetable oil (For the sauté)
• 100 g Non‑fat fresh cheese (For the fresh accompanying sauce)
• 250 g Plain yogurt
• 30 g Fresh coriander leaves (Chopped, for garnish)
• 15 g Fresh mint leaves (Chopped, for the sauce)
• 1 c. à café Salt (To adjust to taste)

Instructions

1. Soaking the lentils

   Rinse the lentils under cold water, then place them in a bowl with twice their volume of hot water. Let rest for 10 minutes.

   Time: PT10M

2. Preparing the whole wheat choux dough

   In a saucepan, combine 250 g whole wheat flour, 3 pinches of salt and 1 tsp melted butter. Gradually add 140 ml water while stirring until a smooth dough forms. Let rest for 20 minutes off the heat.

   Time: PT10M

3. Initial cooking of the lentils

   Drain the lentils, place them in a saucepan with ½ tsp cumin seeds, 1 bay leaf and 1 small cinnamon stick. Cover with water (about 500 ml) and bring to a boil. Cook over high heat for 10 minutes.

   Time: PT10M

   Temperature: Ébullition

4. Preparing the vegetables

   While the lentils cook, dice 3 tomatoes (reserve half), dice the zucchini into 2‑3 cm pieces, mince the onion, garlic, ginger and chili.

   Time: PT10M

5. Adding zucchini to the lentils

   When the lentils have 10 minutes of cooking, add the zucchini dice. Reduce heat to medium and continue cooking for another 10 minutes until the lentils and zucchini are almost tender.

   Time: PT10M

   Temperature: Moyen

6. Spice sauté

   In a pan, heat 2 tbsp oil over medium heat. Add 1 tsp cumin seeds and the sliced onion. Sauté until the onion becomes translucent (≈3 minutes). Add the garlic, ginger, chili, ½ tsp cumin, 1 tsp curry powder and 1 tsp ground coriander. Stir‑fry for 2 minutes, stirring constantly.

   Time: PT5M

   Temperature: Moyen

7. Combining the sauté with the lentils

   Transfer the spice mixture into the saucepan containing the lentils and zucchini. Add 300 ml water, stir and let simmer for 3 minutes.

   Time: PT3M

   Temperature: Moyen

8. Incorporating the tomatoes

   Add half of the reserved tomato dice and a little water if needed. Cover the pot and cook for 10 minutes until the tomatoes are tender.

   Time: PT10M

   Temperature: Moyen

9. Finishing the curry

   Remove the lid, stir everything, then fold in the chopped fresh coriander. Adjust seasoning with 1 tsp salt. Let rest for 2 minutes off the heat.

   Time: PT2M

10. Preparing the yogurt‑cottage cheese sauce

    In a bowl, combine 100 g non‑fat fresh cheese with 250 g plain yogurt, 15 g chopped mint leaves and 30 g chopped coriander. Lightly salt. Refrigerate.

    Time: PT5M

11. Shaping the choux bread

    Divide the rested choux dough into 4 equal balls. On a lightly floured surface, roll each ball into a disc about 20 cm in diameter.

    Time: PT5M

12. Cooking the choux bread

    Heat a non‑stick pan over medium‑high heat. Place a dough disc, cook for 2 minutes until the underside is golden, then flip and cook the other side for 2 minutes. Repeat with the remaining discs.

    Time: PT8M

    Temperature: Moyen‑vif

13. Serving

    Place the hot choux bread on each plate, generously spoon over the lentil curry, add a dollop of the yogurt‑cottage cheese sauce and garnish with extra coriander leaves.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

10 g

Fiber

8 g