Thai Red Curry with Lentils, Sweet Potato & Pak Choi

Ingredients

• 200 gred lentils
• 400 gsweet potato
• 1 pcred bell pepper
• 2 pcspak choi — approx. 400 g, small
• 1 pcyellow onion
• 2 clovesgarlic
• 20 gfresh ginger
• 2 tbspvegan red curry paste
• 400 mlcoconut milk
• 300 mlvegetable broth
• 1½ tbspsoy sauce
• 1 tbsppeanut butter
• 1 pclime
• 1 tbspneutral oil
• 15 gfresh coriander
• 40 gunsalted peanuts
• 250 gbasmati rice

Method

1. 1

   Rinse the red lentils under cold water.

2. 2

   Peel the sweet potato and cut into cubes of approx. 2 cm. Cut the bell pepper into strips.

3. 3

   Cut the white parts of the pak choi into pieces and coarsely chop the green leaves. Set aside.

4. 4

   Finely chop the onion, mince the garlic, and grate the ginger.

5. 5

   Cook the basmati rice according to package directions.

6. 6

   Heat the oil and sauté the onion for 3 minutes.

7. 7

   Add garlic and ginger and cook for 30 seconds.

8. 8

   Add the curry paste and cook for 1 minute.

9. 9

   Add sweet potato, red lentils, coconut milk, and vegetable broth.

10. 10

    Simmer gently without a lid for 15 minutes, stirring regularly.

11. 11

    Add bell pepper and the white pak choi parts and cook for 5–6 minutes.

12. 12

    Stir peanut butter and soy sauce into the curry.

13. 13

    Add the green pak choi leaves and let them wilt for approx. 2 minutes.

14. 14

    Stir 1 tbsp of lime juice into the curry and taste.

15. 15

    Toast the peanuts for 2–3 minutes in a dry frying pan and chop coarsely.

16. 16

    Serve with basmati rice and garnish with coriander and toasted peanuts.