Red lentil tomato vegetable curry

Ingredients for 6 servings:

• 250 g lentils, red
• 1 bell pepper(s)
• 2 carrots
• 2 potatoes
• 1 onion(s)
• 12 cherry tomatoes
• 3 garlic cloves
• ½ liter tomatoes, pureed, approx.
• 400 ml coconut milk
• 1 tsp, heaped curry paste, red
• 1 tsp, heaped vegetable stock powder
• curry powder
• Cinnamon
• Olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simple, tasty and filling

Turn on a half-filled kettle, remove a chopping board, wash the vegetables, and gather a medium-sized frying pan and a large pot. Heat the pot over medium heat with a little olive oil. Press in the garlic cloves (the skins don’t need to be removed) and mix with a generous teaspoon of red curry paste. Immediately add the lentils, coconut milk, and passata and mix. Cover the pot and let the ingredients simmer. Deseed the peppers, peel the carrots, dice both, and add them to the pot. I use a food processor with the appropriate attachment for dicing, and process for about 10 seconds on high speed. Peel the potatoes with a potato peeler and then thinly slice them with the same potato peeler. Peel and slice the onion. Heat the pan over medium heat with a little olive oil and add the potato slices. After a few minutes, add the onions. Don’t cook the vegetables all the way through, as they will still be cooking, but let them brown slightly, stirring occasionally. Then add the potatoes and onions to the pot with the lentils. Mix a generous teaspoon of vegetable stock powder into a glass of hot water and add it to the pot. Add salt and curry powder to taste, and don’t be shy. If you want it spicier, simply add more red curry paste or pepper. Spice up the lentil pot with a little cinnamon and a splash of olive oil. Let the dish cook until the lentils and carrots have reached the desired consistency. Add the cherry tomatoes about 5 minutes before cooking. My little girl likes to eat the curry with some canned sweetcorn on top. You can also serve rice on the side. My boyfriend Jamie likes to eat it with a splash of yogurt and lemon juice—fresh and summery. I think it tastes best on its own with an ice-cold, non-alcoholic wheat beer. The curry tastes even better the next day.