45 Reviews

Made this for the second time, 5 stars both time. It's such a versatile and easy recipe. Didn't have sweet potato this time so used 500g frozen mixed veggies, didn't have veggie stock this time so chicken stock (not concerned about vegetarian) and no red curry so threw in some chili powder, oh and didn't have fresh ginger so used powdered! So in other words I truly stretched the boundaries, and still it was great. Mopped with a batch and a half of Pita Bread, while Cyclone Tomas madly hurled himself at our windows. This is truly lovely, I could eat this once a week, it's so comforting and delicious. Love this recipe, really, really, really love it. EDITED TO ADD: Five days later and I'm making a triple batch to freeze in lunch sized portions. This is fabulous cold (it thickens up) eaten with celery spoons. Used lite coconut cream - tastes great!

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RubberDucky AU March 18, 2010

Ok, not great, not terrible. Crusty bread was a great idea. Tasted kinda potato-ish, sweet potato soup. We cubed the sweet potato, the directions were unclear. Here's some conversions for non-Americans and from-scratchers: 1inch ginger=1tbls, 4oz lentils = ~3/4cups (closer to 1/2cup), 1can pumpkin = ~2cups (one small pumpkin pressure cooked for 15minutes).

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i and s May 24, 2009

Wow this is good! I've never had a vegetarian dish that was so filling before, and the flavor just gets better and better the longer it sits. The only change I made was doubling the amount of red curry paste, and it worked perfectly. Such a tasty stew with naan or a pita bread, I was I still had some more leftovers :)

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rpgaymer October 02, 2012

I've made this three times now- always with the curry paste and twice with light coconut milk, and every time it's turned out amazing. The last time I actually ended up making it only to find out that my "sweet potato" was the wrong kind of potato completely! So I made it even without that and it was STILL fantastic! Fabulous, awesome recipe, I'll be in my cookbook forever now! It's so creamy and the texture and taste are absolutely perfect :)

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Chef Kirsten (#1!) April 07, 2010

I used Kabocha squash which was sweet and a perfect compliment to the stew. I served mine over rice and it was very good that way. Thanks, rsarahl. [Made for Zaar Alphabet Soup]

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averybird March 14, 2013

This was the hit of Thanksgiving dinner. Easy to make too. I had to send the recipe home with everyone. We made it without the Thai curry paste and substituted shallots for garlic. Yum! It was great cold or hot. Just writing about this soup makes me want some right now. Caution, it is filling.

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alvinakatz December 03, 2012

This soup is very good. Couldn't find red curry paste so I used green, not sure if that would have affected the taste. It also needed salt; it was a bit bland without some salt to pull the flavors out. Regardless, we did enjoy this and I will most likely make again. Thanks for sharing!

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KLBoyle July 12, 2012

very nice. used vegy stock so it was all vegy. i followed the recipe pretty much except for using 2 yams.

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patticakes #3 January 26, 2011

This is absolutely divine! Honestly, I could eat it every day! I used lite coconut milk and PAM instead of oil for the veggies and spices and it worked just fine. I was concerned the curry paste would be too hot for my kiddos, so I used curry powder instead. So delicious! I made it last night and I am going out today to get the ingredients to make it again today, so I can have it for lunch all week!

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LizP November 30, 2010

This was absolutly delicious.. Next time I will saute some shrimp and throw them in, ( though it is certianly yummy as is). Thanks for posting this

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Chef ChelleBert March 07, 2010
Jamaican Lentil Stew With Coconut