Potato Curry

Ingredients

• 200 g red lentils
• Salt
• 1 tsp turmeric powder
• 2 tsp cayenne pepper
• 500 g Potatoes
• 2 Tomatoes
• 2 onions
• 3 Garlic cloves
• 1 walnut-sized piece ginger
• 4 tbsp rapeseed oil
• 1 tsp ground coriander
• 0.5 tsp cumin
• 1 tsp red curry paste
• 0.5 bunch cilantro

Instructions

1. 1.

   Wash lentils thoroughly under running water, then bring them to a boil in 1 l of water in a pot. Add salt, turmeric and a pinch of cayenne pepper, cover and simmer on low heat for about 20 minutes until tender but still firm.

2. 2.

   Wash, peel and dice potatoes. Briefly blanch tomatoes, peel and roughly chop. Peel onions, garlic and ginger; finely mince all. Heat oil in a large pan and sauté onions, garlic and ginger. Add coriander, cumin and remaining cayenne pepper, then stir in the curry paste. Add potatoes and tomatoes, pour in 250 ml water and bring to a boil.

3. 3.

   Reduce heat and cover, simmer on low for about 15 minutes. Add lentils and cook for another 5 minutes until everything is cooked through; season with salt and cayenne pepper. Wash cilantro leaves, dry by shaking, pluck the stems and roughly chop. Fold into the curry and serve immediately with Indian flatbread.