Potato & Pea Curry
A comforting potato and pea curry with warm whole spices, tomato, and fresh coriander, ready in about 45 minutes.
Hearty Lentil Coconut Curry Soup
This lentil coconut curry soup is made for busy evenings when you need something warming and satisfying without extra complexity. Red lentils cook quickly in a spiced coconut tomato broth for a rich spoonful every time.
Serve it as a standalone meal or pair it with your preferred side. Use the related recipes and goes-with links on-site to match it with breads rice or simple salads.
Method
15m30m45m
- Heat olive oil in a large saucepan over medium heat then soften the onion for 5 minutes.
- Add garlic and ginger and cook for 1 minute until fragrant.
- Stir in madras powder cumin and turmeric and cook for 30 seconds.
- Add rinsed lentils chopped tomatoes coconut milk and hot stock then stir well.
- Bring to a gentle boil then reduce to a simmer for 20 minutes stirring occasionally.
- Add spinach and cook for 2 minutes until wilted.
- Stir in lime juice then season with salt and black pepper to taste.
Ingredients
- Black Pepper, to taste
- 400ml Coconut Milk
- 15g Ginger fresh grated
- 1 Onion finely chopped
- 400g Chopped tomatoes tinned
- 5ml Turmeric
- 15ml Olive Oil
- 10ml Madras curry powder
- 700ml Vegetable Stock hot
- 80g Spinach fresh
- 10ml Lime juice fresh
- 5ml Ground cumin
- Salt, to taste
- 3 Garlic cloves minced
- 220g Red lentils rinsed
Notes
Add a squeeze of lime at the end to brighten the soup.
If you prefer a thicker texture simmer for an extra 5 minutes before serving.
Stir in spinach at the end so it keeps its colour and freshness.
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