Lentil and Sweet Potato Curry
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 17 mins |
| Total Time | 27 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 piece (s) celery (maximum /3 tuber)
- 0.5 ½ leek (s)
- 1 large onion (s)
- 6 small carrot (s)
- 3 clove (s) garlic
- 2 sweet potato (s)
- 250 g lentils, red
- 1 can coconut milk
- 4 tablespoon curry powder
- 2 tablespoons oil
- 500 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Chop the leek, garlic, celery, 1/3 of the carrots and the onions very finely or chop finely with the machine. Fry these ingredients in a large saucepan with oil.
- Meanwhile, cut the remaining carrots and sweet potatoes into bite-sized pieces. The carrots tend to be a little thinner, as they cook the longest.
- Add the curry powder, carrots and sweet potatoes to the vegetables and fry for 1 minute. Add the coconut milk and the red lentils. Now add the broth to everything. I poured it up little by little so that it didn`t get too much liquid. Let everything simmer for about 10 minutes. The curry is ready when everything is soft.
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