Lentil and sweet potato curry

Ingredients for 4 servings:

• 1 piece(s) of celery (maximum 1/3 bulb)
• ½ leek(s)
• 1 large onion(s)
• 6 small carrots
• 3 garlic cloves
• 2 m.-sized sweet potatoes
• 250 g lentils, red
• 1 can coconut milk
• 4 tbsp curry powder
• 2 tbsp oil
• 500 ml vegetable stock

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 27 minutes

vegan, gluten-free, lactose-free

Finely chop the leeks, garlic, celery, 1/3 of the carrots, and the onions, or chop them finely with a food processor. Fry these ingredients in a large pot with oil. Meanwhile, cut the remaining carrots and sweet potatoes into bite-sized pieces. Slice the carrots a little thinner, as they take the longest to cook. Add the curry powder, carrots, and sweet potatoes to the vegetables and fry for 1 minute. Add the coconut milk and red lentils. Now pour in the stock. I added it gradually so there was not too much liquid. Simmer everything for about 10 minutes. The curry is ready when everything is soft.