Red Lentil and Potato Curry

Ingredients

• 250 g red lentils
• Salt
• 1 tsp turmeric
• 1 tsp Cayenne pepper
• 400 g potatoes (cooked, from previous day)
• 100 g carrots
• 100 g zucchini
• 2 tomatoes (dried; 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 store)

Instructions

1. 1.

   Rinse the lentils thoroughly under running water in a sieve. Bring them to a boil in 1 l of water, add turmeric and ½ tsp cayenne pepper, then simmer with the lid half‑open over very low heat for about 10 minutes until the lentils are still firm; season lightly with salt.

2. 2.

   Wash, peel, and cube potatoes and carrots into 0.5–1 cm pieces. Wash zucchini and cut similarly. Drain and finely chop dried tomatoes. Peel and finely mince onions and garlic, then mix with ginger. Heat clarified butter in a large pan and sauté the onion‑ginger mixture until light brown. Sprinkle coriander, cumin, and remaining cayenne pepper, stir in curry paste, then add vegetables and tomatoes. Deglaze with ¼ l water, bring to a boil, cover and cook over low heat for about 10 minutes until almost tender; add lentils and cook for another 5 minutes (add more water if needed).

3. 3.

   Season the curry with salt and cayenne pepper. Serve in bowls, optionally peppered to taste, alongside flatbread.