Lentil curry with potatoes and carrots

Name: Lentil curry with potatoes and carrots
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Coconut flake; 3 medium-sized onions; 250 g green beans; 2-3 (approx. 250 g) Carrots; 300 g Potatoes; 1 small red chili pepper; 2-3 TABLESPOONS Oil; 2-3 TEASPOONS Curry; 200 g yellow or red lenses; 2 TEASPOONS Mustard seeds; 7-10 Tbsp Worcester sauce; 7-10 Tbsp Salt

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Coconut flake
3 medium-sized onions
250 g green beans
2-3 (approx. 250 g) Carrots
300 g Potatoes
1 small red chili pepper
2-3 TABLESPOONS Oil
2-3 TEASPOONS Curry
200 g yellow or red lenses
2 TEASPOONS Mustard seeds
7-10 Tbsp Worcester sauce
7-10 Tbsp Salt

Directions

1
Roast the grated coconut in a coated pan without fat until golden brown. Mix with approx. 1/8 l water and let it swell.
2
Onions peel and in fine cubes cut. Clean, wash and break the beans into pieces. Peel and wash carrots and potatoes. Cut carrots into sticks, potatoes into cubes. Clean, seed and finely chop the chilli pepper.
3
Fry the onions and potatoes in 1-2 tbsp. hot oil. Sprinkle with curry and sauté briefly. Add lentils, beans, chilli and 3/4 l water. Bring everything to the boil, cover and simmer for about 20 minutes.
4
Add carrots after about 5 minutes and cook.
5
Roast mustard seeds in 1 tablespoon of hot oil for 2-3 minutes. Stir the coconut mass into the lentil curry. Season to taste with Worcester sauce and salt. Sprinkle with roasted mustard. Serve with thin flat bread.