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 using pots from our Original Professional Collection®. .
The original professional collection® 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.
Have fun 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. Optionally, you can also press the garlic. Peel the potatoes and cut them into small cubes.
Step 2 of 4:
Heat some coconut oil in the medium pot of the Original Pro Collection®. Briefly sauté the ginger and garlic in it over medium heat. Make sure they don't get too dark. Now add the potatoes and briefly fry them. Deglaze everything with the coconut milk.
Step 3 of 4:
Add the curry paste and stir it into the coconut milk with a spoon. Dice the bell pepper finely and add it to the pot along with the diced tomatoes and lentils. Continue cooking everything over medium heat.
Step 4 of 4:
Chop the fresh cilantro and add it to your curry in the pot. Season the dish with lime juice, salt, and pepper, and serve with fresh, sliced spring onions.
