• 1 sweet potato
• 240g red lentils
• 1 onion
• 1/2 - 1 chili pepper
• 10g fresh ginger
• 400ml vegetable stock
• 400ml coconut milk
• 1 teaspoon cumin
• 1 tsp curry powder or curry paste
• paprika powder, pepper, salt
• Fresh coriander (optional)

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roasted cashew nuts

• 40g cashew nuts
• 1-2 tbsp maple syrup
• 1 pinch of salt

1. Roast the cashew nuts in a pan without oil. Deglaze with maple syrup and stir well. Season with salt and set aside.
2. Peel the sweet potato and cut into bite-sized pieces.
3. Finely chop the onion, chilli pepper and ginger and sauté in a pan with a little rapeseed oil over a medium heat. Add the cumin, paprika powder and curry powder to the pan and stir. Add the sweet potato cubes and the red lentils and sauté for approx. 5 minutes.
4. Add the vegetable stock and coconut milk and bring to the boil. Simmer for approx. 15 minutes over a medium heat.
5. As soon as the sweet potato and lentils are soft, remove the pan from the heat and puree with a hand blender. Season to taste with salt and pepper and add a dash of coconut milk if necessary.
6. Garnish with roasted cashew nuts and, if you like, fresh coriander and serve. Enjoy your meal!