Yellow Lentil Curry with Wild Garlic and Falafel Slices

For the lentil curry with wild garlic and falafel slices, peel the carrots and cut into small cubes, cook together with the lentils until al dente, strain well.

Cut the ginger and garlic clove into small cubes and sauté together with cumin, fenugreek leaves, turmeric, tandoori masala and the curry paste in a pan with hot ghee. Be careful not to let it burn!

Add lentils, carrots and asafoetida and pour everything with coconut milk. Wash and dry the wild garlic and spinach leaves well and add them to the pan as well. Simmer for 5 minutes with the lid closed, season with the juice of half a lemon.

For the falafel slices, prepare the mixture as for falafel but do not form balls but a long roll, from which then cut slices about 1 cm thick.

Fry the slices on both sides in a hot pan with oil and serve with sliced cocktail tomatoes to the lentil curry.

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