Sweet potato Massaman curry

by Dieter

2 sweet potatoes / sußkartoffeln
1 package mushrooms / pilze
2 handfuls peas / erbsen

1 C cooked fava beans

1 block tofu (smoked or other flavor)
4 t Massaman curry
400 ml coconut milk / kokonuss milch
2 t sunflower oil / sonnenblumen öl

1. Put sunflower oil in wok and fry the curry paste at medium heat for 3-4 min while stirring
2. Add coconut milk and stir
3. Add sweet potatoes, fava beans, and mushrooms, let boil for 15 min or until potatoes and lentils are soft
4. Add peas and tofu

Red Dal / Lentils

By Dieter

1C Lentils
1 block extra-firm Tofu

2 table spoons sunflower oil
1 table spoon ginger
1 tea spoon dried chili flakes (more or less depending on how spicy you like it)
Vegetable stock cube

- depending on the stock cube brand might have to add more salt
1 table spoon coriander powder

2 table spoon yeast flakes

• Optional: cut the tofu into cubes and fry it the sunflower oil at medium heat, alternatively add tofu at the end
• Add the ginger to the sunflower oil, fry briefly for 1 minute (you should be able to smell it); add the chili flakes for 30 secs (the oil will change colour if you stir)
• Add lentils to the oil, briefly fry for 1 minute
• Add boiling water (twice the amount of lentils) and a vegetable cube for flavour
• Let boil for 30 minutes at medium heat without a lid
• It might need more water, keep pouring it in until the lentils are soft and don't stick to the bottom
• Stir at the end to break up the lentils and make it creamy
• Add coriander powder and more salt if needed
• Add yeast flakes if you like - they will also help to bind any remaining water
• Optional: add cubed tofu