Sweet potato and lentil curry

Ingredients for 2 servings:

• 2 m.-sized sweet potatoes
• 1 m.-large zucchini
• 1 medium-sized red bell pepper(s)
• 2 tbsp lentils (green Puy lentils or red lentils)
• 2 tbsp lentils (black beluga lentils or red lentils)
• 1 m.-sized onion(s)
• 1 tbsp red curry paste
• 5 kaffir lime leaves
• 1 tbsp fish sauce
• 1 tbsp soy sauce, if possible light
• 1 can coconut milk
• salt and pepper
• Paprika powder
• chili powder
• 2 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

little work, simple, warming

Pre-cook the 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 can also be done in a pot on the stove. If you use red lentils, you can add them later without pre-cooking. Peel the sweet potatoes and cut them into approximately 1 cm cubes. Thinly slice the zucchini and dice the bell pepper. Peel and chop the onion. Heat the oil in a wok or high-sided pan, add the curry paste and onion, and fry. This takes about 2 minutes. Add the remaining vegetables and the pre-cooked lentils, or add the raw red lentils now, and continue to stir-fry for about 5 minutes. Deglaze with the coconut milk and add the unchopped kaffir lime leaves. Simmer slightly, stirring occasionally. Season with fish sauce, soy sauce, paprika, salt, pepper, and chili powder, if desired. Simmer for about 20 minutes. Reduce the heat to lower the heat. The curry is ready when the sweet potatoes are tender and the lentils are soft. The kaffir lime leaves are not edible and must be removed before serving. Serve with rice. Variations: The curry is also delicious with two chopped medium potatoes. This makes it a complete meal and requires no side dish. If you’re not so hungry, the curry will satisfy you on its own.