Vegetarian potato and lentil curry

Ingredients for 2 servings:

• 3 m.-sized potatoes
• 2 onions
• 2 garlic cloves
• 60 g lentils, green
• 400 ml vegetable stock
• 2 tsp, heaped tomato paste
• 1 tbsp vegetable oil
• 1 tsp, heaped ginger powder
• 2 tsp, streaky curry paste, red
• 1 tsp, heaped curry powder
• 1 tsp, heaped cane sugar
• 1 pinch of cumin
• 2 pinches of cardamom powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Curry experience, vegetarian version

The potatoes don’t necessarily need to be peeled. Clean the potatoes thoroughly and cut them into approximately 1 cm cubes. Peel the onions, quarter them, and chop them into coarse strips. Finely chop the garlic. Weigh the lentils and set them aside. Prepare the vegetable stock. Heat the vegetable oil in a medium-sized saucepan. Sauté the onions and garlic in the hot oil. Add the diced potatoes and fry briefly. Add the curry paste and tomato paste, stir well, and let them roast slightly. Deglaze everything with 300 ml of vegetable stock. Add the lentils to the pan and add the spices. Mix everything well. Now simmer everything over low heat for 25 minutes. Use the remaining vegetable stock to achieve the desired consistency. The lentils shouldn’t get too soft. Prepare rice as a side dish during the cooking time. A fresh leaf salad also makes a great side dish, but the consistency shouldn’t be too runny.