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Indian Sweet Potato and Lentil Curry | Creamy & Vegan
(0)
40 min
Quick
Gurkerl Küche
Herrlich cremig, wärmend und vollgepackt mit Aromen: Zarte Süßkartoffeln und rote Linsen garen in sanfter Kokosmilch und indischen Gewürzen zu einem sämigen Wohlfühlgericht. 100 % pflanzlich und serviert mit duftendem Basmatireis.
Ingredients
Preparation method
Preparation
Peel the sweet potatoes and cut them into approx. 1.5 cm cubes. Peel and finely chop the onion, garlic, and ginger. Rinse the red lentils in a fine sieve under cold running water until the water runs clear.
Cook the basmati rice in lightly salted water according to package instructions until al dente, then keep warm.
Preparing the curry
Heat the vegetable oil in a large pot over medium heat. Sauté the diced onions for 3 to 4 minutes until translucent. Add the garlic and ginger and sauté for about 1 minute until fragrant.
Chef's tip
For even more freshness and greens, you can stir in two handfuls of baby spinach 2 to 3 minutes before the end of cooking time, until the leaves are gently wilted.
The curry tastes even better reheated the next day, as the spices infuse wonderfully – ideal for meal prep!
20 min
Under an hour
