I may have made the best curry ever today, and it just happened by coincidence! A sweet potato curry with red lentils and tahini, that turned out creamy (thanks to coconut milk), tangy (due to tahini) and wonderfully spicy thanks to miso paste! The base of the curry were sweet potato, carrots, red bell pepper, mushrooms and sugar snap peas.
I served brown rice and smoked tofu, which I fried in soy sauce, with the curry and recommend you do the same!
Sweet potato curry with red lentils and tahini
The curry serves 3-4 people.
1 garlic clove, peeled and chopped
1 onion, peeled and chopped
1 small sweet potato, peeled and cut in cubes
1 carrot, washed and cut in slices
1/2 red bell pepper, washed and cut in cubes
2 handful sugar snap peas, washed and cut in thirds
1 handful mushrooms, washed and cut in slices
1 teaspoon coconut oil
1 pinch coriander, ground
1 pinch cumin, ground
1 teaspoon red curry paste
400 ml vegetable stock
1 cup (not the US measure „cup“, just a cappuccino-sized cup full of) red lentils
3/4 tin of coconut milk
5 tablespoons diced tomato (can)
1 teaspoon miso paste
1 tablespoon tahini (substitute with peanut or cashew butter)
(Start with preparing the vegetables)
Heat coconut oil in a saucepan, add coriander, cumin and curry paste. Add garlic and onion, sauté.
Add sweet potato and carrot, stir in vegetable stock and lentils. Cover the saucepan with a lid, simmer for 5-10 minutes.
Add pepper, sugar snaps and mushrooms, as well as coconut milk. Simmer the curry for another five minutes, until the vegetables are fully cooked. Add tomato chunks, miso paste and tahini.
I did not season the curry any further, you may season with salt and pepper to taste.
Serve curry with brown rice and smoked tofu, fried in a little soy sauce!