Preparation time10’
Cooking time30’
Level of difficultyMedium
2 tablespoons olive oil
2 tablespoons chopped onion
1 tablespoon fresh ginger, grated
800 gr. sweet potatoes into cubes
3 tablespoons Thai Red Curry Paste
500 gr. water
1 cube of vegetable broth
250 gr. lentils
3 tablespoons soy sauce
30 gr. (1 full tablespoon) peanut butter
1 can (400 gr.) coconut milk
Juice of 1 lime
Salt and pepper
1 tablespoon fresh coriander leaves
200 gr. basmati rice, cooked according to the packaging instructions
To serve (optional):
Pomegranate seeds
Coriander leaves
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 1 minute. Then add the ginger, the lentils, the sweet potatoes and cook for about 2 minutes. Add the curry paste and cook for another minute.
2. Add water, broth, soy sauce, peanut butter, coconut milk, lime juice, salt and pepper. Leave the mixture on high heat to boil. Then lower the heat, cover and simmer for 30 minutes until the lentils and the sweet potatoes are soft.
3. Meanwhile, make the rice following the packaging instructions.
4. Divide the rice into bowls and place curry on top. Serve with coriander leaves, pomegranate seeds and enjoy!
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