Sweet potato and lentil curry

Ingredients for 4 servings:

• 2 onions, red
• 2 garlic cloves
• 1 cm ginger
• 800 g sweet potatoes
• turmeric
• coriander
• Garam Masala
• chili powder
• Madras curry powder
• 400 ml coconut milk
• 150 ml vegetable stock
• 200 g lentils, red
• 200 g yogurt
• 1 tbsp lime juice
• some salt and pepper
• some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel and finely dice the red onions, garlic cloves, and ginger. Peel the sweet potatoes and cut into approximately 1.5 cm pieces. Heat the oil in a saucepan and sauté the diced onions, garlic, and ginger until lightly browned. Add the spices and let them cook briefly. Add the sweet potatoes and cook briefly. Pour in the coconut milk and vegetable stock. Season everything with salt and pepper and bring to a boil. Then add the red lentils. Simmer everything for about 10-15 minutes. Taste the lentils and sweet potatoes in between until they are tender. For the dip, season the yogurt with a little salt and pepper and add the lime juice. Season the sweet potato and lentil curry again to taste and serve with the yogurt dip.