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Ingredients

  • 1 onion, peeled and sliced
  • 2 tsp minced ginger
  • 1 red capsicum, deseeded and diced
  • 1 ½ Tbsp korma curry paste
  • 420 g can Wattie's Condensed Creamy Pumpkin Soup
  • 400 ml can lite coconut milk
  • 700 g waxy potatoes, peeled and diced
  • 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.

Rate and Review

6 Ratings Pumpkin, Potato and Lentil Curry


Reviews (6)


Suzanne's Review | Rating

One of my absolute favourites, I also like the fact that i can freeze it

aaron's Review | Rating

Very delicious! I served it with special microwaved rice, pappadums & tomato, onion & cucmber salad with vinegar & sweet chilli sauce. Taste sensation!!
I also added broccoli to mine.
Yummo!

Fiona's Review | Rating

This recipe rocks! Quick, easy and tasty and even my 10 year old enjoys it! What higher recommendation do you need.

ursula's Review | Rating

This recipe is awsom. Easy, taste great. Love it.

Nandula's Review | Rating

great recipe.easy to make and tastes awesome. absolutely the best.

Caley's Review | Rating

So easy!!! So tasty!! I highly recommend! We have started doing 2 vegetarian nights per week and this one is easy and super yummy! :)