Beluga lentil curry

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 4 cm ginger
• 2 large carrots
• 1 tbsp coconut oil or rapeseed oil
• 1 tbsp curry paste, red
• 300 g beluga lentils
• 1 can of chopped tomatoes (400 ml)
• 1 can of coconut milk (400 ml)
• 500 ml vegetable stock
• 1 large sweet potato(s)
• 250 g leaf spinach
• 1 lime(s)
• e.g. salt and pepper
• e.g. coriander, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

vegan

Peel and dice the onion, garlic, and ginger. Peel and slice the carrots. Heat the oil in a pan and fry the onion, garlic, ginger, and carrots for about 2 minutes. Then add the curry paste, sweat briefly, and then add the black lentils. Deglaze with tomatoes, coconut milk, and about 200 ml of vegetable stock, and bring to a boil. Simmer for about 30 minutes, stirring occasionally and adding the remaining stock. Peel and dice the sweet potato, and add it to the curry after about 10 minutes of cooking. After another 10 minutes, add the spinach. Season the curry with salt, a little pepper, and lime juice and serve (with coriander, if desired).