Mild lentil and sweet potato curry with rice
Servings
1
servingsPrep time
45
minutesWhat's this delicious thing on your plate? A dream from a thousand and one nights! The spices invite you to tell Indian fairy tales. Maybe you already know Aladdin and his magic lamp?
Ingredients
50 g 50 basmati rice
0.13 bunch 0.13 parsley
0.25 piece(s) 0.25 onion
0.5 piece(s) 0.5 pepper, red o. yellow
Directions
- Prepare rice according to the instructions on the packet.
- In the meantime, wash, peel and cut the sweet potatoes into bite-sized cubes. Wash the peppers, cut in half, remove the seeds and cut the peppers into bite-sized pieces. Peel onions and cut them into fine pieces. Wash the lentils in a colander and drain. (Tip: adjust the amount of onions to suit the family's taste. Garlic can also be added.)
- Heat the oil in a saucepan on medium heat. Steam the onion in it until translucent. Sauté sweet potatoes, bell pepper and tomato paste for 2-3 minutes. Add the curry powder, turmeric and garam masala along with the lentils. Prepare the vegetable stock according to the package instructions and pour over the coconut milk.
- Let the curry simmer on low to medium heat for about 25 minutes with the lid closed. Stir occasionally and add more liquid if necessary. Season to taste with salt, pepper and, if necessary, with other spices. (Tip: The curry can also be mashed into a creamy sauce to hide the vegetables.)
- In the meantime, wash the parsley, shake it dry and roughly chop it.
- Arrange rice with the mild lentil and sweet potato curry on plates and serve sprinkled with parsley.
