Summary

Ingredients

• 750 g potato (s), waxy
• 500 g broccoli
• 2 onions)
• 2 cloves garlic
• 40 g iner
• 2 tablespoon coconut oil
• 2 cans coconut milk, 400 ml each
• 1 tablespoon curry paste, red
• 100 g lentils, red
• 1 bunch coriander
• salt

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Instructions

1. Wash, peel and cut the potatoes into small cubes. Trim, wash and cut the broccoli into florets. Peel and finely dice the onions and garlic. Peel the ginger and also finely dice it.
2. Heat the coconut oil in a large saucepan. Add the garlic, onions and ginger to the saucepan and sauté. Add the potatoes and sweat while stirring, season well with salt. Add the curry paste and coconut milk, bring to the boil and simmer covered for about 10 minutes. Stirring occasionally. Now stir in the broccoli florets and lentils and simmer for another 10 minutes.
3. Finely chop the coriander, stir into the curry and season to taste.
4. Flatbread tastes good with it.