Lentil-Zucchini Curry

Ingredients

• 250 g red lentils
• Salt
• 1 tsp turmeric
• 1 tsp Cayenne pepper
• 200 g potatoes (cooked, from the previous day)
• 200 g carrots
• 200 g zucchini
• 2 dried tomatoes (in oil)
• 2 medium onions
• 4 Garlic cloves
• 1 tsp freshly grated ginger
• 4 tbsp clarified butter
• 1 tsp ground coriander
• 0.5 tsp cumin
• 1 tsp yellow curry paste (Asian grocery store)

Instructions

1. 1.

   Rinse the lentils thoroughly under running water in a sieve. Bring them to a boil in a pot with 1 l of water, add turmeric and half a teaspoon of cayenne pepper, then simmer covered on low heat for about 10 minutes until the lentils are still firm; season lightly with salt.

2. 2.

   Wash, peel, and cube the potatoes and carrots into roughly 1 cm pieces. Wash the zucchini and cut it into similar cubes. Drain the dried tomatoes and chop them finely. Peel and finely chop the onions and garlic, then mix with the ginger. Heat the clarified butter in a large pan and brown the onion-ginger mixture until golden. Sprinkle over coriander, cumin, and the remaining cayenne pepper, then stir in the curry paste. Add the vegetables and tomatoes, pour in 1/4 l of water, bring to a boil, cover, and simmer on low heat for about 10 minutes until nearly cooked. Add the lentils and cook for another 5 minutes, adding more water if needed.

3. 3.

   Season the curry with salt and cayenne pepper. Serve in bowls, optionally add extra pepper to taste, and pair with flatbread.