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🍽️ Lentil Curry with Sweet Potato and Coriander Rice

570 kcal · 30 min · 4 servings

Ingredients

• sweet potatoes 2 pcs
• carrots 3 pcs
• shallots 2 pcs
• ginger, fresh 10 g
• coriander, fresh 10 g
• oil 2 tbsp
• curry powder 5 g
• lentils, red 200 g
• coconut milk 400 ml
• vegetable broth 250 ml
• long-grain rice 300 g
• salt 1 tbsp
• butter 1 tbsp
• pepper, black ground 0.5 tsp

Instructions

1. 1. Peel the sweet potatoes and carrots.
2. 2. Trim the ends.
3. 3. Cut the vegetables into approx. 0.5 cm cubes.
4. 4. Halve the shallots.
5. 5. Peel the shallots.
6. 6. Finely dice the shallots.
7. 7. Peel the ginger.
8. 8. Cut the ginger into small cubes.
9. 9. Wash the coriander.
10. 10. Dry the coriander.
11. 11. Finely chop the coriander.
12. 12. Heat 2 tbsp oil in a pot over medium heat.
13. 13. Add the curry powder.
14. 14. Roast the curry powder for approx. 2 minutes.
15. 15. Add the shallots.
16. 16. Sauté the shallots for approx. 2 minutes.
17. 17. Stir in the sweet potatoes, carrots, ginger, and lentils.
18. 18. Sauté everything for another 3 minutes.
19. 19. Deglaze with coconut milk and broth.
20. 20. Cover the lentil curry.
21. 21. Simmer the curry for approx. 20 minutes on low heat.
22. 22. Bring the rice to a boil in a pot with approx. 700 ml salted water.
23. 23. Cover the rice.
24. 24. Cook the rice for approx. 10 minutes on low to medium heat.
25. 25. Add 1 tbsp butter to the rice.
26. 26. Add about half of the coriander to the rice.
27. 27. Mix the rice well.
28. 28. Season the rice with salt and pepper.
29. 29. Season the lentil curry with salt and pepper.
30. 30. Serve the coriander rice on deep plates.
31. 31. Add the lentil curry.
32. 32. Sprinkle the dish with the remaining coriander.

Nutrition per serving

• kcal: 570
• Protein: 18 g · Fett/Fat: 19 g · Carbs: 85 g