Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 450 g sweet potato (s)
- 1 large red pepper (s)
- 200 g lentils, red
- 2 medium onion (s)
- 2 cloves garlic)
- 1 tablespoon olive oil
- 500 ml coconut milk
- 250 ml vegetable stock
- 2 tablespoon tomato paste
- 2 teaspoons curry powder
- 2 teaspoons turmeric
- 1 teaspoon garam masala
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and dice the sweet potatoes. Dice the bell pepper, peel the garlic and cut the onions into small pieces.
- Heat the olive oil in a large saucepan and sweat the onions until translucent. Press the garlic through the press into the pot, fry briefly and then add the sweet potatoes and peppers to the pot.
- Add the tomato paste and the spices, fry briefly, then add the lentils. Now pour everything in with coconut milk and vegetable stock and simmer for about 25 minutes.
- The curry usually tastes even better the next day and can also be frozen well.
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