Pumpkin, Potato and Lentil Curry
8 Review(s)
50 Min
Prep : 15 minutes Cook: 35 minutes
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Give yourself a vegetable-powered boost without compromising on taste in this classic curry that’s quick and easy to whip up.
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1 serving
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 onion, peeled and sliced
2
2 tsp minced ginger
3
1 red capsicum, deseeded and diced
4
1 ½ Tbsp korma curry paste
5
420 g can Wattie's Condensed Creamy Pumpkin Soup
6
400 ml can lite coconut milk
7
700 g waxy potatoes, peeled and diced
8
400 g can Wattie's Lentils in Springwater
9
1 Tbsp chopped, fresh coriander
Tomato Sambal:
10
1 large fresh tomato, deseeded and chopped
11
1-2 spring onions, finely sliced
12
1 Tbsp chopped, fresh coriander
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How do I make it ?
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Step 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 Step 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. Step 3
Add the Wattie's Lentils in Springwater and season with salt and pepper and the coriander. Step 4
Serve hot in bowls with Tomato Sambal and warm naan bread or crisp poppadums. Tomato Sambal:
Step 1
Stir together tomato with spring onions and coriander. Made With
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