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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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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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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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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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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This was delicious! We had company over and served this soup with a simple salad and some potato latkes. Was a very balanced, filling soup.
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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 LOVE LOVE LOVE this soup! I made the soup to take to my in-laws house for a football game and everyone raved about it! Each person had at least 3 bowls. (Good thing I doubled the recipe!) I served it with an onion / cheese foccacia bread I found here on Zaar also. The only thing I changed was to use 16 garlic cloves for the double batch (because we LOVE garlic). Thank you so much for sharing rSarahl!!!
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A coworker showed me this recipe & it looked so good I tried it right away. It is AWESOME! From the other comments I've read on here, this is one of those recipes you can tweak a million different ways & it still comes out great.
I like a lot of zing in what I make, so I went for the full 2 tsp of cumin & used a whole 4oz tin of thai red curry. Fantastic! I also used chicken stock because it was all I had.
I will pass this along to anyone who loves big flavors - its one of the best I've ever come across!
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This dish was really delicious; although, my stew did not thicken up as much as the recipe stated. I think if I make it again as a soup/stew, I will add more sweet potatoes and lentils. We actually ended up serving this dish over rice and we loved it. Served it with a salad - no bread since the rice and potatoes were enough carbs already. The only other change I made was to add salt and a little more cumin. Will definitely make this dish again. Thanks for the post!
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This was a fantastic dish. I omitted the chili paste as I have young children, it was eaten up by all. I actually made it in my pressure cooker as I was pressed for time and it turned out great. Going to keep this one in the files for sure. Thanks.
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So creamy and thick, this is delicious. We chopped up the potato and doubled the thai curry paste but otherwise followed the recipe exactly. It's very forgiving. Next time I think I'm going to add a hint of red pepper to increase the spice a bit. My 15 month old loved it! (He likes savory foods!)
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We just love this recipe! So flavorful and hearty. Used it for Thanksgiving this year.
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Really superb! And so simple to put together. From the short list of ingredients you would never expect such wonderful flavor. Very hearty too! This will be one of my new favorite cold weather stews! I didn't have quite a cup of red lentils left when I went to measure things out. So I threw in 1/3 cup of basmati rice with about 20 minutes left to go. Otherwise followed exactly and it was perfect! Thank you for sharing! Update: Fiance who is still not quite comfortable with lentils took leftovers to work for lunch. Just called because the other fellas at the garage tried to steal his lunch! LOL He wants me to make another batch for him to bring to work! You have sold him on lentils!
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Well, it had a very nice flavor but I think next time I would puree it. I didn't care for the onion/lentil "bits". I think I would have enjoyed it more that way.
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Very very good!!! Didn't have sweet potato and pumpkin puree at the moment and used a blended mix of boiled carrots, parsnip and a bit of plain natural yogurt instead. Worked really good. Thanks!
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I made half a recipe and it was great. I did cook it longer than stated but it was thick, with a great
meld of flavors.
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Beautiful recipe. I made some changes, including reducing the amount of oil by half. I was in the middle of cooking when I discovered I was out of cumin! So I substituted, of all things, a spoonful of tandoori powder, which worked fine. I used a full cup of red lentils. And at the end I threw in a pound of shrimp. yum! Next time I will use reduced fat coconut milk. Also, I found that this makes a lot more than four servings. More like 8!
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I needed to throw a late dinner together FAST, so I followed the written directions to a T (did not use the curry paste), except I shredded the peeled sweet potato for faster cooking. What a wonderful combination of flavors!! I would definetly recommend adding salt, perhaps 1/2 tsp. This made a perfect light meal that I'll be making often!
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I really liked this recipe - easy to make and really delicious. I was a little surprised that it didn't need any added salt - but it tastes good that way - salt would ruin it -- i used Sambal in place of the red curry paste and that gave it a nice spicyness - And it was perfect - i'd totally make this for a dinner party except that my husband doesn't like sweet potatoes - oh well - i'll have to just eat it all myself :D
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