Lentil curry with vegetables

Ingredients for 4 servings:

• 250 g lentils, yellow
• 1 can diced tomatoes
• 1 can coconut milk
• 1 m.-sized sweet potato(s)
• 3 carrots
• 2 servings of vegetables of your choice (e.g. zucchini, Chinese cabbage, broccoli)
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp turmeric powder
• some vegetable oil
• some salt
• 1 pinch of chili powder
• 1 pinch(s) cumin powder
• ½ liter of water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegan, simple

Peel and chop the onion and garlic. Wash the remaining vegetables. Thinly slice the carrots, dice the zucchini, and peel and dice the sweet potato. Other vegetables you might want: cut the Chinese cabbage into approximately 1 cm thick slices, broccoli into small florets, etc. Heat the oil in a deep pan. Sauté the onion. Add the lentils and garlic and fry briefly. Add the longer-cooking vegetables (sweet potato, carrots) and the water. Cook over medium heat until the vegetables are soft (approx. 15 minutes, depending on the thickness of the pieces). Add more water if necessary. Mix in the chili powder, turmeric powder, the remaining vegetables, canned tomatoes, and coconut milk and simmer until the vegetables are tender (approx. 10-15 minutes). Season with salt and cumin. Flatbread goes particularly well with this dish. Or serve sprinkled with sprouts as shown in the photo.