Pumpkin Potato and Lentil Curry

Give yourself a vegetable-powered boost without compromising on taste in this classic curry that’s quick and easy to whip up.

Preparation Time:
15 minutes
Cooking Time:
35 minutes
Serves:
4-5

Ingredients

  • 1 onion, peeled and sliced
  • 2 tsp minced ginger
  • 1 red capsicum, deseeded and diced
  • 1 1/2 Tbsp Korma Curry Paste
  • 420g can Wattie's Condensed Creamy Pumpkin Soup
  • 400 mls cans lite coconut milk
  • 700g waxy potatoes, peeled and diced
  • 400g can Craig's Lentils, drained
  • 1 Tbsp chopped, fresh coriander

  • Tomato Sambal
  • 1 large fresh tomato, deseeded and chopped
  • 1-2 spring onions, finely sliced
  • 1 Tbsp chopped, fresh coriander

Method

1. Heat a large saucepan with a dash of oil and gently fry onion, ginger and red capsicum until tender, but not brown. Stir in Korma curry paste, increase heat, cook for 1 minute

2. Add the Wattie’s Condensed Creamy Pumpkin Soup, lite coconut milk and potatoes to the pan. Bring to the boil, cover and simmer for 20-30 minutes or until the potatoes are just soft.

3. Add the Craig’s lentils and season with salt and pepper and the coriander.

Serve hot in bowls, with Tomato Sambal and warm naan bread or crisp poppadums.

Tomato Sambal

Stir together tomato with spring onions and coriander.