Ingredients

• 2 tablespoons coconut oil
• 1/2 onion
• 2 cloves garlic
• 2 teaspoons curry spice (powder)
• 1/4 teaspoon ground chili or chili flakes
• 3 cups vegetable broth
• 1 can crushed tomatoes
• 1 jar (540 g) chickpeas
• about 165 ml coconut milk
• 400 g sweet potato
• 200 g zucchini
• 1/3 cup red lentils
• to serve e.g. red onion, parsley or cilantro

Preparation

1. In a pot, heat the oil and sauté the diced onion until glassy.
2. Add the peeled and minced garlic, curry spice and chili and fry together for a moment, stirring with a spoon.
3. Pour in the broth and the crushed or blended tomatoes from the can and bring to a boil. Season with pepper and salt (if needed).
4. Cover and after boiling, cook for about 10 minutes.
5. Add the chickpeas with their liquid and dry (uncooked) lentils and coconut milk. Cook for about 5 minutes.
6. Add the diced zucchini and peeled and diced sweet potato.
7. Cook for about 15 minutes until the vegetables are tender.