Potato curry with lentils

Ingredients for 4 servings:

• 500 g potatoes, waxy
• 400 g broccoli
• 5 tbsp oil
• 150 g lentils, red
• 1 tbsp curry paste, yellow
• 500 ml vegetable stock
• 400 ml coconut milk, unsweetened
• salt and pepper
• n. B. Spice(s) (cumin, paprika, garlic, etc.)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simply

Peel, rinse, and dice the potatoes, then pre-boil for 10 minutes. Wash, trim, and finely chop the broccoli. Heat 3 tablespoons of oil in a pan. Sauté or fry the potatoes and broccoli for about 5 minutes, then remove. Heat the remaining oil in the frying pan. Add the lentils and curry paste. Pour in the vegetable stock and coconut milk, bring to a boil, and simmer for about 5 minutes. Add the potatoes and broccoli to the lentils and simmer for another 8-10 minutes. Season the curry with salt, pepper, and other spices (cumin, paprika, garlic, etc.) to taste.