Prep 10 mins
Cook 40 mins
1 pot, 1 hour = simple, incredibly tasty vegetarian meal. Truly a delightful change from ordinary lentil stew or soup. Make sure you have a hunk of great bread to sop up the stew juices or you'll end up using your fingers! Add a salad for a complete meal.
- 1 medium onion, minced
- 2 garlic cloves, pressed
- 1 inch piece gingerroot, grated
- 29.58 ml vegetable oil
- 9.85 ml ground coriander
- 4.92-9.85 ml ground cumin (adjust according to taste)
- 368.54 g can coconut milk
- 1000.0 ml vegetable stock
- 113.39 g split red lentils, washed and drained
- 1 small sweet potato
- 425.24 g can pumpkin puree
- 2.46-4.92 ml Thai red curry paste (optional)
- black pepper, to taste
- Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.
- Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
- Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
- Add the spices and saute for a minute more.
- Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
- Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionaly.
- Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.
- NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delictable base. If you prefer a lighter soup then add more stock to thin the base, or try adding more cocount milk for a very savory and unique taste.
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!
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).
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 :)