Summary

Ingredients

• 3 sweet potato (s), cut into bite-sized pieces
• 3 onion (s), finely diced
• 4 tablespoon olive oil
• 2 tablespoon curry powder, (Madras Curry) mild, or similar.
• 500 ml vegetable stock
• 1 can coconut milk
• 2 tablespoon cumin
• 250 g tofu
• 250 g lentils, red
• 1 red pepper (s), cut into thin strips
• 2 tablespoon ginger, fresher, best grated or finely chopped
• 1 bunch coriander greens, for garnish
• 250 g basmati

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Instructions

1. Peel and roughly dice the sweet potatoes. Finely dice the onions and sauté them in olive oil, sprinkle the curry over them and fry a little more, then add the sweet potatoes and fry them a little, the roasted aromas should develop. Deglaze with vegetable stock and coconut milk and simmer for approx. 20 minutes. Add the red lentils and cook for another 15 minutes, stirring occasionally. When the lentils are done, mash the curry with the potato masher and season with the grated ginger and cumin. Fold in the peppers and diced tofu and let stand for 10 minutes. In the meantime, cook the rice according to the instructions on the packet. Garnish with plenty of chopped coriander and serve with the basmati rice.