Asian vegetable curry

Ingredients for 4 servings:

• 400 g potatoes
• 400 g carrot(s)
• 1 mango(s)
• 1 onion(s)
• n. B. garlic
• 200 g chickpeas
• 2 tbsp curry paste, red
• 400 ml coconut milk
• 200 g lentils, red
• 1 bunch parsley, flat
• 400 ml vegetable stock
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Soak the chickpeas overnight and cook them the next day for about 35 minutes until tender (alternatively, you can use a can of chickpeas). Peel the carrots, potatoes, and mango and cut everything into approximately 1 cm cubes. Heat the oil in a large pot and sauté the onions and garlic. Add the curry paste and mix well. Add the diced potatoes, carrots, and mango and stir well. Add the vegetable stock and bring to a boil. Cover and simmer over low heat for about 20 minutes. Wash the lentils and add them about 10 minutes before the end of cooking. Finally, add the coconut milk and chopped parsley. Serve with rice as a side dish.