Summary

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

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Instructions

1. Peel and dice the sweet potatoes. Dice the bell pepper, peel the garlic and cut the onions into small pieces.
2. 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.
3. 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.
4. The curry usually tastes even better the next day and can also be frozen well.