Summary

Ingredients

• 400 g potato (s), waxy
• 200 g lentils, red
• 1 tablespoon olive oil
• 1 bunch spring onion (s)
• 2 tablespoon curry powder
• 2 teaspoons tomato paste
• 400 ml coconut milk
• 250 ml vegetable stock
• salt and pepper

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Instructions

1. Peel, wash and dice the potatoes. Wash the spring onions and cut into rings, wash the lentils.
2. Heat the olive oil in a large saucepan and sweat the spring onions until translucent. Then add the potatoes and fry them briefly. Add tomato paste and curry, then add the lentils.
3. Pour coconut milk and vegetable stock over everything and cook for about 25 - 30 minutes. Finally, season with the spices.
4. If the curry gets too thick, just add more vegetable stock. On the second day we usually like it even better.