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Indian Sweet Potato and Lentil Curry | Creamy & Warming
(0)
40 min
Under an hour
Knuspr-Küche
Cremig, aromatisch und herrlich wärmend: Dieses vegane indische Süßkartoffel-Linsen-Curry kombiniert zarte rote Linsen und saftige Süßkartoffeln in einer fein abgestimmten Sauce aus Kokosmilch, stückigen Tomaten, Ingwer und Garam Masala. Serviert mit duftendem Basmatireis, frischem Koriander und Limette.
Preparation method
Preparation
Peel the sweet potatoes and cut them into approx. 1.5 cm cubes. Thoroughly rinse the red lentils in a fine sieve with cold water until the water runs clear. Finely chop the onion, garlic, and ginger.
Rinse the basmati rice thoroughly under running cold water until the water runs clear. Cook in lightly salted water according to the package instructions for approx. 12 minutes, then remove from the heat and leave covered to rest.
Preparing the Curry
Heat the coconut oil in a large pot or casserole dish over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until translucent. Add the garlic and ginger and sauté for 1 minute until fragrant.
Chef's tip
For an extra creamy texture, a small portion of the cooked sweet potatoes can be lightly mashed directly in the pot using a wooden spoon or potato masher.
Leftovers keep perfectly in the refrigerator for 2-3 days - the infused dal often tastes even more aromatic the next day.
Ingredients
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