CUR­RIED PUMP­KIN & RED LEN­TIL SOUP

Women's Weekly (Malaysia) - - LIVING -

Prep 15 mins | Cook 45 mins | Serves 6

2 tsps veg­etable or sun ower oil

1 onion, chopped

2 cloves gar­lic, crushed

⅓ cup ko­rma curry paste

1kg pump­kin, chopped

3 car­rots, chopped

500g oury po­ta­toes (such as col­iban),

chopped

2 large veg­etable stock cubes

1.75 litres (7 cups) boil­ing wa­ter 270ml can co­conut cream

½ cup dried red lentils ⅓ cup coarsely chopped

co­rian­der

3 naan breads, cut in half,

heated, to serve

1. Heat oil in a large heavy-based saucepan over mod­er­ate heat. Cook and stir onion for 2 mins or un­til soft. Add gar­lic and curry paste; cook and stir for 30 secs or un­til fra­grant. Add pump­kin, car­rot and po­tato; cook and stir for 2 mins or un­til well com­bined. Add crum­bled stock cubes and boil­ing wa­ter. Bring to the boil. Re­duce heat; sim­mer, cov­ered, for 30 mins or un­til pump­kin is ten­der. Re­move from heat.

2. Us­ing a stick blender, puree soup un­til smooth. Bring to the boil over mod­er­ate heat. Add co­conut cream and lentils. Re­duce heat; sim­mer, un­cov­ered, for 8 mins or un­til lentils are ten­der. Sea­son.

3. Top soup with co­rian­der and pep­per. Serve with bread.

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