Sweet potato curry with beluga lentils

Ingredients for 4 servings:

• 1 sweet potato(s)
• 1 onion(s)
• 1 cm ginger root
• 1 carrot(s)
• 3 tbsp coconut oil
• 1 ½ tbsp curry paste
• 300 g beluga lentils
• 1 can tomatoes, chopped, approx. 400 g
• 1 can coconut milk, approx. 400 g
• 550 ml vegetable stock
• 2 tbsp lime juice
• ½ bunch coriander leaves
• 1 garlic clove(s)
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegan

Peel and chop the onion, garlic, and ginger. Peel the carrot and cut into small cubes. Heat the oil in a saucepan and sauté the onion, garlic, carrot, and ginger for 1-2 minutes. Add the curry paste, sweat briefly, and then add the lentils. Deglaze with the tomatoes, coconut milk, and about 200 ml of stock. Bring to a boil and simmer gently for about 30 minutes. Stir occasionally and gradually add the remaining stock. Peel and dice the sweet potato. After about 10 minutes, add it to the curry and cook until tender. Wash and chop the coriander leaves. Season the curry with lime juice, salt, and pepper, and serve sprinkled with the coriander.