Carrot and Kohlrabi Curry

Ingredients for 2 servings:

• 2 small kohlrabi
• 2 carrots
• 1 sweet potato(s)
• 200 g lentils, red
• 400 ml coconut milk
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp curry powder, hot
• some salt
• some pepper
• 1 pinch(s) garam masala
• some vegetable broth, instant, without flavor enhancers

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cook the lentils according to the package instructions and, halfway through cooking, add a little vegetable stock powder and season with two pinches of garam masala. Meanwhile, peel and finely chop the vegetables. Then sauté the onion and garlic in a little oil. Briefly sauté the kohlrabi, carrots, and sweet potatoes, then deglaze with coconut milk and let them cook until cooked through. If you prefer a crunchier dish, add the carrots a little later. Season with about 1-2 tablespoons of hot curry powder. If you don’t like it too spicy, you can replace the hot curry powder with regular curry powder. Then season with salt and pepper. You can mix the vegetables with the lentils at the end, or serve them separately. Tip: If you have quite runny coconut milk, you can cook the lentils with less water so they are not fully cooked. Simply finish cooking them in the coconut milk. This will make them a bit creamier.