Summary

Ingredients

• 2 medium sweet potato (s)
• 1 zucchini
• 1 medium bell pepper (s), red
• 2 tablespoon lentils (green puy lentils or red lentils)
• 2 tablespoon lentils (black beluga lentils or red lentils)
• 1 medium onion (s)
• 1 tablespoon curry paste, red
• 5 kaffir lime leaves
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce, light colored if possible
• 1 can coconut milk
• salt and pepper
• Paprika powder
• Chilli powder
• 2 tablespoons oil

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Instructions

1. Pre-treat green and black lentils: Pre-cook the green and black lentils for about 15 minutes. I do this in a suitable container in the microwave at about 650 watts. It is of course also possible in a pot on the stove.
2. If you take red lentils, they can be added later without any pretreatment.
3. Peel the sweet potatoes and cut into 1 cm cubes. Cut the zucchini into thin slices and the peppers into pieces. Peel and chop the onion.
4. Heat the oil in a wok or in a high pan, add the curry paste and onion and fry. This takes about 2 minutes. Add the remaining vegetables and the pre-cooked lentils or only now the raw red lentils and stir-fry for about 5 minutes.
5. Deglaze with the coconut milk and add the not crushed kaffir lime leaves. Simmer a little, stirring occasionally. Season with the fish and soy sauce and with paprika, salt, pepper and, if desired, with chili powder. Let simmer for about 20 minutes. To do this, turn down the heat.
6. The curry is ready when the sweet potatoes are tender and the lentils are soft. The kaffir lime leaves cannot be eaten and must be removed before serving.
7. Rice goes well with this.
8. Variants:
9. The curry is also delicious when two chopped medium-sized potatoes are incorporated into the dish. Then it`s a complete meal and doesn`t need a side dish.
10. If you are not hungry, the curry will fill you up without a side dish.