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Sweet Potato & Lentil Curry | Creamy & Warming
(0)
40 min
Under an hour
Gurkerl Küche
Cremiges indisches Süßkartoffel-Linsen-Curry mit aromatischen Gewürzen, feiner Kokosmilch und frischem Spinat. Vollmundig, wärmend und rein pflanzlich – perfekt serviert mit duftendem Basmatireis.
Ingredients
Preparation method
Preparation
Peel and finely chop the onion, garlic, and ginger. Peel the sweet potatoes and cut them into approx. 1.5 cm cubes. Thoroughly rinse the red lentils in a fine sieve under cold water until the water runs clear. Wash the leaf spinach and let it drain.
Rinse the basmati rice in a sieve under cold water. Bring to a boil in a pot with twice the amount of lightly salted water, then cover and gently let it steam over the lowest heat for about 12 minutes. Remove from the heat and keep warm, covered.
Curry Preparation
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion for about 3 to 4 minutes until translucent. Add the garlic and ginger and sauté for about 1 minute until fragrant.
Chef's tip
For an extra creamy texture, you can gently mash a few ladlefuls of the curry with a fork or potato masher at the end.
This curry is wonderful for meal prepping – reheated the next day, it tastes almost even better. If the sauce thickens too much upon reheating, simply stir in a splash of water or coconut milk.
20 min
Under an hour
