user profile
Kraft User
Cook Book
Shopping List
Close Icon
Pumpkin, Potato and Lentil Curry
Pumpkin, Potato and Lentil Curry

Pumpkin, Potato and Lentil Curry

3 Review(s)
Cook Minutes 50 Min
Prep : 15 minutes Cook: 35 minutes
Add To Meal Planner

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

Add To Favourites Icon
What do I need ?
Select All
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 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
400 g can Wattie's Lentils in Springwater
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
Add To Shopping List
How do I make it ?
Select All
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
madewith image
Add To Shopping List
Add To Meal Planner
Save to List
Save to List
Similar Recipes
Have you tried?
Left Arrow
Right Arrow