Potato-Lentil-Curry

Name: Potato-Lentil-Curry
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 small leeks (leek); 1 kg mainly waxy potatoes; 400 g Carrots; 1 medium onion; 2 TABLESPOONS Oil; 7-10 Tbsp Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TEASPOONS Vegetable broth; 100 g red lentils; 3-4 Tbsp salted peanuts; 7-10 Tbsp Cayenne pepper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 small leeks (leek)
1 kg mainly waxy potatoes
400 g Carrots
1 medium onion
2 TABLESPOONS Oil
7-10 Tbsp Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TEASPOONS Vegetable broth
100 g red lentils
3-4 Tbsp salted peanuts
7-10 Tbsp Cayenne pepper

Directions

1
Clean, wash and cut the leek into rings. Peel and wash potatoes and carrots. Cut potatoes into pieces, cut carrots into slices. Peel and finely dice onion
2
Heat the oil in a pot. Sauté the onion in it. Steam potatoes, carrots and leek for about 5 minutes. Sprinkle 2-3 teaspoons of curry on top and sauté briefly. Season with salt and pepper. Add 3/4 l water and stock. Bring to the boil, cover and simmer over medium heat for about 10 minutes.
3
Add the lentils to the vegetables and cook everything else for about 8 minutes. If necessary, roast peanuts in a pan without fat, remove. Season the potato curry and sprinkle with peanuts