Red lentil curry with coconut milk

Ingredients for 3 servings:

• 400 g potatoes, waxy
• 200 g lentils, red
• 1 tbsp olive oil
• 1 bunch of spring onions
• 2 tbsp curry powder
• 2 tsp tomato paste
• 400 ml coconut milk
• 250 ml vegetable stock
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple, tasty, healthy and affordable

Peel, wash, and dice the potatoes. Wash the spring onions and slice them into rings, then wash the lentils. Heat the olive oil in a large pot and sauté the spring onions until translucent. Then add the potatoes and fry briefly. Add the tomato paste and curry paste, followed by the lentils. Pour in the coconut milk and vegetable stock and cook for about 25-30 minutes. Finally, season to taste. If the curry becomes too thick, simply add more vegetable stock. We usually find it tastes even better on the second day.