Ingredients:

• 1 sweet potatoe
• 2 carrots
• 300g beluga lentils
• 250g fresh spinach
• 1 onion
• 1 garlic clove
• 1 piece of ginger (thumb sized)
• 1 tb red curry paste
• 1 can of diced tomatoes
• 1 can of coconut milk
• ~500ml vegetable broth
• juice of a lime
• koriander

Instructions:

1. Dice onion, garlic and ginger. Cut carrots to discs. Heat a pot, add oil and cook for the diced vegetables for 2m. Add curry paste, stir a bit, add the lentils
2. Deglaze with tomatoes, coconut milk and half of the broth. Bring to a boil and let it cook for 30m total. Add the rest of the broth little by little
3. Dice the sweetpotatoe and give it to the pot after 10m. After another 10m, add the spinach
4. Serve with lime juice and coriander