Vegan sweet potato curry with mushrooms, peanuts and red lentils

Ingredients for 4 servings:

• 400 g sweet potatoes
• 250 g mushrooms, white
• 400 g tomatoes
• 125 g lentils, red
• 60 g peanuts, roasted and unsalted
• 2 m.-sized onion(s)
• 3 garlic cloves
• 1 lime(s), juice and zest
• 1 tbsp, heaped tomato paste
• 1 tbsp, heaped miso paste, light (Shiro)
• 600 ml vegetable stock
• 400 ml coconut milk
• 2 tbsp olive oil
• 1 tbsp thyme, dried
• 1 tbsp mustard seeds
• 1 tsp fenugreek seeds
• 1 tsp cumin seeds
• 6 allspice berries
• 2 tsp, heaped paprika powder, smoked
• 1 tsp curry powder
• ½ tsp nutmeg, freshly grated
• ½ tsp chili flakes
• 4 tbsp desiccated coconut
• n. B. Pfeffer

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Peel and dice the sweet potato, trim and slice the mushrooms, wash the tomatoes, remove the stems, and then dice them. Peel the onions and slice them. Peel the garlic and press or finely chop them. Roughly chop the peanuts. Wash the lime with hot water and zest it. Set the zest aside until ready to serve. Halve the lime and juice it. For the spice mix, dry roast the mustard seeds, fenugreek seeds, and cumin seeds in a small pan over medium heat, swirling the pan occasionally. It’s best to cover the pan with a glass lid, as the mustard seeds tend to jump out of the pan when roasting. Then grind the roasted spices together with the allspice in a mortar and pestle. Heat the olive oil in a saucepan and sauté the onions and garlic over medium heat for 2-3 minutes. Add the tomato paste, the spices ground in a mortar, paprika powder, curry powder, and nutmeg, and roast briefly. Then deglaze with the vegetable stock, loosen the roasting residue in the pan, and pour in the coconut milk. Add the sweet potatoes, tomatoes, peanuts, and thyme along with the chili flakes and bring to a boil. Cover and simmer for about 15 minutes. Then add the red lentils and mushrooms and cook for another 15 minutes, ideally uncovered at this point, as the curry needs to be stirred occasionally to prevent it from sticking. Towards the end of the cooking time, add the light miso paste so that the valuable ingredients of the miso are not lost through overcooking. Finally, add the lime juice and season with pepper. When serving, sprinkle with desiccated coconut and the lime zest on top. Tips: If you only have mustard seeds, fenugreek, and cumin in powder form, don’t roast them beforehand, but you may need to use a little more than indicated, as the powder is less aromatic. Depending on how thin the coconut milk is, you may need a little less vegetable stock. If you don’t have sweet potatoes or don’t like them, use potatoes and carrots instead, each half the amount of sweet potatoes. Notes: The curry can be served with rice or couscous, or with hearty bread or naan bread. Or you can simply enjoy the curry on its own. The stated serving size does not include any additional carbohydrates.