{"id":6388,"date":"2022-03-11T13:46:19","date_gmt":"2022-03-11T12:46:19","guid":{"rendered":"https:\/\/zelenajedalen.sk\/?post_type=recept&p=6388"},"modified":"2022-03-11T15:01:40","modified_gmt":"2022-03-11T14:01:40","slug":"cicerovo-sosovicove-kari-so-spenatom","status":"publish","type":"recept","link":"https:\/\/zelenajedalen.sk\/en\/recept\/cicerovo-sosovicove-kari-so-spenatom\/","title":{"rendered":"Chickpea-lentil curry with spinach"},"content":{"rendered":"
\n
\n
\"c\u00edcerovo<\/figure>\n\n\n\n

<\/p>\n<\/div>\n\n\n\n

\n
\n
<\/i>

Type<\/b><\/br>Main course<\/p><\/div>

<\/i>

Raw material<\/b><\/br>Red lentils<\/p><\/div>

<\/i>

Difficulty<\/b><\/br>Intermediate<\/p><\/div>

<\/i>

Author<\/b><\/br>University of Economics<\/p><\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n

The recipe was compiled by Ms. Horv\u00e1thov\u00e1, head of the cafeteria at the University of Economics. <\/p>\n\n\n\n

This school is involved in the Green Dining Room project.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
\n

Ingredients for 10 servings<\/p>\n\n\n\n

Curry<\/strong><\/span><\/h3>\n\n\n\n
  • 0.20 kg Onion<\/li>
  • Garlic (to taste)<\/li>
  • 1 pc fresh ginger (to taste)<\/li>
  • 1.2 kg Tomatoes<\/li>
  • 0.10 l Oil<\/li>
  • 0.01 kg Cumin<\/li>
  • 0.02 kg Ground coriander<\/li>
  • 0.02 kg Cucumber<\/li>
  • Paprika chili peppers (to taste)<\/li>
  • 0.40 kg Red lentils<\/li>
  • 1pc Sweet vegetable cream<\/li>
  • \u00bd pc fresh broccoli <\/li>
  • 1 kg Sterilized chickpeas<\/li>
  • 0.40 kg Fresh spinach<\/li>
  • Juice of 2 lemons<\/li>
  • \u00bd pack sesame seeds<\/li>
  • 0.10 kg Cashew nuts  <\/li><\/ul>\n\n\n\n

    Appendix<\/span><\/h3>\n\n\n\n
    • 1.10 kg Rice<\/li>
    • 0.07 kg Onion<\/li>
    • 0.07 l Oil<\/li>
    • Salt<\/li><\/ul>\n<\/div>\n\n\n\n
      \n

      Technological process<\/p>\n\n\n\n

      1. Blend the onion, garlic, ginger and tomatoes until smooth. <\/li>
      2. Heat the oil in a large frying pan, add the spices and fry for a few seconds. <\/li>
      3. Pour in the tomato puree and let it cook for 2 minutes.<\/li>
      4. Add lentils and vegetable cream. Cook for about 7 minutes. <\/li>
      5. Cut the broccoli into florets, add to the pan and cook for another 5-10 minutes until the lentils are soft.<\/li>
      6. Finally, stir in the chickpeas and spinach, drizzle with lemon juice and sprinkle with seeds and cashew nuts.<\/li>
      7. Serve with rice and salad.<\/li><\/ol>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

        Recept zostavila p.Horv\u00e1thov\u00e1, ved\u00faca jed\u00e1lne na Ekonomickej univerzite. T\u00e1to \u0161kola je zapojen\u00e1 do projektu Zelen\u00e1 jed\u00e1le\u0148. Suroviny na 10 porci\u00ed Kari 0,20  kg Cibu\u013ea Cesnak (pod\u013ea chuti) 1 ks Z\u00e1zvor \u010derstv\u00fd (pod\u013ea chuti) 1,2 kg Paradajky 0,10 l Olej 0,01 kg Rasca 0,02 kg Koriander mlet\u00fd 0,02  kg Kukurma Paprika \u010dili papri\u010dky (pod\u013ea chuti) 0,40 kg […]<\/p>","protected":false},"author":4,"featured_media":5988,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"give_campaign_id":0,"_monsterinsights_skip_tracking":false,"footnotes":"","_links_to":"","_links_to_target":""},"druh":[31],"surovina":[54,49,38],"narocnost":[52],"typ":[],"autor":[56],"class_list":["post-6388","recept","type-recept","status-publish","has-post-thumbnail","hentry","druh-hlavne-jedlo","surovina-cervena-sosovica","surovina-cicer","surovina-strukoviny","narocnost-stredne-pokrocily","autor-ekonomicka-univerzita"],"yoast_head":"\nC\u00edcerovo-\u0161o\u0161ovicov\u00e9 kari so \u0161pen\u00e1tom - Zelen\u00e1 jed\u00e1le\u0148<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zelenajedalen.sk\/en\/recept\/cicerovo-sosovicove-kari-so-spenatom\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"C\u00edcerovo-\u0161o\u0161ovicov\u00e9 kari so \u0161pen\u00e1tom - Zelen\u00e1 jed\u00e1le\u0148\" \/>\n<meta property=\"og:description\" content=\"Recept zostavila p.Horv\u00e1thov\u00e1, ved\u00faca jed\u00e1lne na Ekonomickej univerzite. T\u00e1to \u0161kola je zapojen\u00e1 do projektu Zelen\u00e1 jed\u00e1le\u0148. Suroviny na 10 porci\u00ed Kari 0,20  kg Cibu\u013ea Cesnak (pod\u013ea chuti) 1 ks Z\u00e1zvor \u010derstv\u00fd (pod\u013ea chuti) 1,2 kg Paradajky 0,10 l Olej 0,01 kg Rasca 0,02 kg Koriander mlet\u00fd 0,02  kg Kukurma Paprika \u010dili papri\u010dky (pod\u013ea chuti) 0,40 kg […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/zelenajedalen.sk\/en\/recept\/cicerovo-sosovicove-kari-so-spenatom\/\" \/>\n<meta property=\"og:site_name\" content=\"Zelen\u00e1 jed\u00e1le\u0148\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SlovenskaVeganskaSpolocnost\/\" \/>\n<meta property=\"article:modified_time\" content=\"2022-03-11T14:01:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/zelenajedalen.sk\/wp-content\/uploads\/2022\/02\/cicerovo_sosovicove_kari_spenat_ryza_vegan_EUBA_bufet.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"533\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/zelenajedalen.sk\\\/recept\\\/cicerovo-sosovicove-kari-so-spenatom\\\/\",\"url\":\"https:\\\/\\\/zelenajedalen.sk\\\/recept\\\/cicerovo-sosovicove-kari-so-spenatom\\\/\",\"name\":\"C\u00edcerovo-\u0161o\u0161ovicov\u00e9 kari so \u0161pen\u00e1tom - 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