For Indian curry, first peel and chop ginger, dice onion. Peel the sweet potato and also cut into small cubes, also dice the tomato and bell bell pepper.
Heat oil in a pot. Fry sweet potato and onion until hot. Add ginger and bell bell pepper and fry until hot. Mix in lentils and pour in vegetable soup, let everything steam on low heat for about 15 minutes. Mix in tomatoes and coconut milk and simmer gently again for about 10 minutes.
Season with chili powder, curry powder, turmeric, masala, salt and pepper.
Serve Indian curry sprinkled with chopped parsley.
Preparation Tip:
Indian curry tastes especially good with pita bread or rice.
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