Currys are popular with my friend Flo, and especially in autumn and winter, as they are cooked relatively quickly and can be easily modified with new vegetable combinations. Also carrots and chickpeas make it great and come in this combination at least once a month with us on the table. Since we still had sweet potatoes from the last pumpkin sweet potato soup and they had to go away, I tried a new variant, which we both found to be very tasty.

Sweet Potato Lentil Curry with Broccoli
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  1. 1/2 half onion
  2. 450 g sweet potatoes
  3. 170 g of red lentils
  4. 1/2 broccoli
  5. 125 g of whole grain rice
  6. 1 tbsp sesame oil
  7. 400 ml vegetable broth
  8. 400 ml of coconut milk
  9. 2 tsp curry
  10. 1/2 tsp coriander
  11. ½ teaspoon cumin
  12. salt
  13. pepper
  1. Peel onions and sweet potatoes and cut into small cubes.
  2. Wash broccoli and divide into individual florets.
  3. Put on rice water and prepare according to the instructions on the package.
  4. Then heat the sesame oil in a pan.
  5. Sweat the onion in briefly.
  6. Add curry, coriander and cumin.
  7. Then add the sweet potato cubes and sauté for 2-3 minutes.
  8. Deglaze with the coconut milk and vegetable stock.
  9. Add the lentils and simmer for about 15-20 minutes with the lid closed until the lentils and potatoes are cooked.
  10. Just before the end, add the broccoli (I still like it crisp, if you like it softer you can add it sooner).
  11. Season with salt and pepper.
  12. Serve with the rice.