Spicy vegetable curry with red lentils

Ingredients for 4 servings:

• 2 m.-sized carrot(s)
• 2 small shallots
• 1 m.-sized sweet potato(s)
• 1 large beefsteak tomato(s)
• 1 bulb(s) fennel, large
• 1 m.-large zucchini
• 1 bunch of spring onions
• 3 Pepper
• 3 cloves garlic, fresh
• 1 piece(s) ginger, walnut-sized
• 200 g lentils, red
• 200 ml vegetable stock
• 400 ml coconut milk
• 50 ml almond milk (almond drink), unsweetened
• 1 tbsp cane sugar
• 1 tbsp curry powder
• 1 tsp mustard, sweet
• 2 tbsp olive oil

Instructions

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

vegan

Peel and wash the vegetables, and chop them into small pieces as desired. Sauté the garlic, ginger, carrots, and shallots in oil in a wok or pan. Bring the water for the lentils to a boil in a pot. When the water boils, briefly soak the beefsteak tomato in it. Remove the beefsteak tomato and peel it. Simmer the lentils in the water for about 10 minutes. Add the beefsteak tomato, fennel, sweet potato, chili peppers, spring onions, zucchini, mustard, brown sugar, and curry powder to the pan with the carrots. Sauté for about 5 minutes. Deglaze with the vegetable stock and simmer for another 10 minutes. Finally, stir in the drained lentils, coconut milk, and almond milk. Serve with fresh baguette or flatbread.