Lentil curry with dark chocolate

Ingredients for 6 servings:

• 500 g lentils, red
• 1 large onion(s)
• 8 garlic cloves
• 5 cm ginger root
• 3 tbsp, heaped cayenne pepper
• 2 tbsp, heaped cumin powder
• 2 tbsp, heaped cinnamon powder
• 1 tbsp, heaped turmeric powder
• 1 tbsp, heaped coriander powder
• 1 tbsp, heaped cardamom powder
• 1 tbsp, heaped paprika powder, sweet
• 1 tbsp, heaped paprika powder, hot
• 1 tsp nutmeg, freshly grated
• some salt
• Olive oil for frying
• 200 g tomato paste
• 800 ml coconut milk
• 400 g tomatoes, chopped
• 200 g dark chocolate, min. 70% cocoa content, cut into pieces

Instructions

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

simple, vegan

Peel the ginger, onion, and garlic and chop as finely as possible. Alternatively, press the garlic through a press or grate it with a garlic grater. Wash the lentils if the package instructs you to do so. Place all the spices in a medium-sized saucepan and fry with the oil until the mixture turns dark. Add the tomato paste, onion, ginger, and garlic. Toast the tomato paste very well. Add the lentils, coconut milk, chopped tomatoes, and chocolate. Cook the lentils over low heat, adding a little water now and then, and season with salt. A solid mass should occasionally stick to the bottom of the pan. Stir this mixture with a wooden spoon before the lentils stick too much.