Vegetarian Curry
Today we have a simple vegetarian dish for you from @stylingkitchen, which can be cooked in just one pot. The dish was prepared with the pots from our Original-Profi Collection®.
The Original-Profi Collection® from Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every application. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be completely sustainable.
Enjoy trying it out!
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 400g | Potatoes / floury |
| 400ml | creamy coconut milk |
| 400g | diced tomatoes |
| 100g | red lentils |
| 1 | fresh garlic clove |
| 2 tsp | fresh ginger |
| 3-4 | Leaves with stem of fresh coriander |
| 1 | Lime |
| 1 | red bell pepper |
| 2 tsp | red curry paste |
| A little coconut oil | |
| 2 | small spring onions |
| Salt and pepper |
Instructions
Step 1 of 4:
Remove the skin from the ginger and finely chop it together with a clove of garlic using
a knife. If you prefer, you can also crush the garlic. Peel the
potatoes and cut them into small cubes.
Step 2 of 4:
Heat a little coconut oil in the medium-sized pot from the Original-Profi Collection®. Briefly sauté the
ginger and garlic in it over medium heat. Make sure they do not get too
dark. Now add the potatoes and fry them briefly as well. Pour in the
coconut milk.
Step 3 of 4:
Add the curry paste and stir it into the coconut milk with a spoon. Cut the
pepper into fine cubes and add it to the
pot along with the chopped tomatoes and the lentils. Continue cooking everything over medium heat.
Step 4 of 4:
Chop the fresh coriander and add it to your curry in the pot. Season the dish
with the juice of the lime as well as salt and pepper, and serve it with fresh, sliced
spring onions.
