Curry with sweet potatoes and red lentils - recipe | FoodPal
Peel the sweet potato and dice it together with the bell pepper. Peel the garlic and finely dice the onions. Heat the olive oil in a large pot. Sauté onions in
Keywords
- potato
- coconut milk
- leek
- sweet potato
- lentils
- tomato
- paprika
- garlic
- olive oil
- onion
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Cooking tools:
- Salad spinner
- Garlic press
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Colander
- Stove
Ingredients
- ½ (75 g) Bell pepper (red, fresh)
- 1 Tablespoon Olive oil
- ½ (50 g) Onion (fresh)
- ½ (155 g) Sweet potatoes (fresh)
- 80 ml Water (still)
- ⅜ (1 g) Garlic (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Pepper (black)
- 1 Tablespoon Curry powder
- 150 ml Coconut milk (canned, creamy)
- ½ Teaspoon Tomato paste (double concentrated)
- 1 Tablespoon Vegetable broth
- 50 g Lentils (red, raw)
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