Summary

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

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Instructions

1. 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.
2. 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.
3. 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.