Turn on a half-filled kettle, take out a cutting board, wash the vegetables and prepare a medium-sized pan and a large saucepan.
Heat the saucepan over medium heat with a little olive oil. Press in the garlic cloves, you don`t have to remove the peel, and mix with a good teaspoon of red curry paste. Immediately afterwards add the lentils, coconut milk and tomato puree and mix. Put the lid on the saucepan and let the ingredients simmer.
Core the peppers, peel the carrots, dice both and add to the pot. I use a food processor with a suitable insert for small cubes, about 10 seconds at high speed.
Peel the potatoes with a potato peeler and then cut into thin slices with the potato peeler. Peel and slice the onion.
Heat the pan with a little olive oil on medium heat and add the potato slices. After a few minutes add the onions. Do not fry the vegetables completely, as they will still cook, but let them brown a little and mix them together. Then put the potatoes and onions in the pan with the lentils.
Mix a good teaspoon of vegetable stock powder in a glass of hot water and add to the saucepan. Add salt to the dish, season with curry powder to taste, do not be shy. If you want it spicier, just use more red curry paste or pepper. Spice up the lentil pot with a little cinnamon and a little olive oil.
Let the dish cook until the lentils and carrots have reached the desired consistency. Add the cherry tomatoes about 5 minutes before.
My little daughter likes to eat the curry with something like canned sweet corn on it. You can also use rice as a side dish. My friend Jamie likes to eat it with some yogurt and lemon juice - fresh and summery. I think it tastes best just like that with an ice-cold, non-alcoholic wheat beer. The next day the curry tastes even better.
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