Vegetarian Potato and Lentil Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 medium potato (s)
- 2 onions)
- 2 cloves garlic)
- 60 g lentils, reen
- 400 ml vegetable stock
- 2 teaspoon, heaped tomato paste
- 1 tablespoon vegetable oil
- 1 teaspoon, heaped ginger powder
- 2 teaspoons, leveled curry paste, red
- 1 teaspoon, heaped curry powder
- 1 teaspoon, heaped cane sugar
- 1 pinch cumin
- 2 pinches cardamom powder
Print Recipe
Pin Recipe Instructions
- The potatoes do not necessarily have to be peeled. Clean the potatoes well and cut them into approx. 1 cm cubes. Peel and quarter the onions and cut into coarse strips. Finely chop the garlic as well. Weigh and prepare the lentils. Prepare the vegetable stock.
- Heat the vegetable oil in a medium-sized saucepan. Sweat the onions and garlic in the hot oil. Add the potato cubes and fry a little. Add the curry paste and tomato paste, stir well and let roast a little. Deglaze everything with 300 ml of vegetable stock. Put the lentils in the saucepan and add the spices. Mix everything well. Now simmer everything for 25 minutes over a lower heat.
- Use the remaining vegetable broth to achieve the desired consistency. The lenses shouldn`t get too soft.
- Prepare rice as a side dish during the cooking time. A fresh leaf salad also goes very well as a side dish. But then the consistency should not be too runny.
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